Picadillo Wraps

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1
lb lean (at least 80%) ground beef
1
box (9.2 oz) Hamburger Helper™ cheesy enchilada
2
cups water
1
tablespoon red or white wine vinegar
1/2
to 1 teaspoon ground cinnamon
1
jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
3
tablespoons milk
1/2
cup raisins
1/2
cup slivered almonds
1
can (2.25 oz) sliced ripe olives, drained
1
package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas), heated
Lime wedges, if desired
Fresh cilantro sprigs, if desired

Directions

  1. 1 In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in uncooked Rice and Seasoning Mix, water, vinegar, cinnamon and salsa. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until rice is tender.
  2. 2 Meanwhile, in small bowl, stir milk and Topping Mix 30 seconds until blended; set aside.
  3. 3 Stir raisins, almonds and olives into beef mixture. Spoon about 3/4 cup mixture down center of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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