South of the Border Chicken & Bean Burritos

Campbell's South of the Border Chicken & Bean Burritos Recipe

Here's a great way to get a really tasty dinner on the table, really fast.  Using prepared picante sauce adds lots of flavor without a lot of work...everyone will love this dish!

At a glance


10 min.


25 min.



Cook: 15 min.

Cost per recipe: $12.93 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) pinto beans
6 flour tortillas, warmed
1 1/2 cups shredded Cheddar cheese  or Shredded Mexican cheese blend
1/2 cup chopped tomato
1/2 cup guacamole

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned, stirring often.

  • 2

    Stir the picante sauce and beans in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.

  • 3

    Divide the chicken mixture and cheese among the tortillas. Top with guacamole and chopped tomatoes, if desired. Fold the sides of the tortilla over the filling and fold up the ends to enclose the the filling.

Full Screen View

  • Easy Substitution: Or you can use 1 1/2 pounds boneless pork chops or pork roast, cut into strips, instead of the chicken.
You need to be signed in to add a note to this recipe.
Please Log In or Register.