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Mexican Potato Burrito

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Mexican Potato Burrito
  • Prep 20 min
  • Total 0 min
  • Ingredients 13
  • Servings 8
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Transform mashed potatoes and leftover meat into a fun, kid-friendly dinner.
Updated Mar 8, 2005

Ingredients

  • 2 cups water
  • 3 tablespoons margarine or butter
  • 1/4 cup milk
  • 2 cups mashed potato flakes
  • 2 teaspoons margarine or butter
  • 1/2 cup chopped onion
  • 2 cups cubed cooked chicken, turkey or beef
  • 1 (1.25-oz.) pkg. taco seasoning mix
  • 1/2 cup chunky-style salsa
  • 2 oz. (1/2 cup) shredded Cheddar cheese
  • 8 (8-inch) flour tortillas, heated
  • Shredded lettuce, if desired
  • Chunky-style salsa, if desired

Steps

  • 1
    In medium saucepan, bring water and 3 tablespoons margarine to a rolling boil. Remove from heat. Stir in milk and potato flakes with fork until well blended. Set aside.
  • 2
    Melt 2 teaspoons margarine in medium skillet over medium heat. Add onion; cook and stir until tender. Stir in chicken, taco seasoning mix and 1/2 cup salsa. Bring to a boil. Cook 2 minutes, stirring occasionally. Stir in cheese and potatoes.
  • 3
    Spoon about 1/2 cup potato mixture down center of each warm tortilla; roll up. Top with lettuce and additional salsa.

Nutrition Information

320 Calories, 13g Total Fat, 17g Protein, 34g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Burrito
Calories
320
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
40mg
13%
Sodium
840mg
35%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 1 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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