Rock and Roll Beef Wraps

Recipe

Reviews

(1)

Rock and Roll Beef Wraps

Rock and Roll Beef Wraps
Total Recipe Time:  35 to 45 minutes
Makes 4 servings

Ingredients

1 pound Ground Beef (93% lean or leaner)1 cup water1/3 cup uncooked quinoa2 tablespoons dry ranch dressing mix1/4 teaspoon black pepper2 cups packaged broccoli or coleslaw mix4 medium whole grain or spinach tortillas (7 to 8-inch diameter)Toppings (optional):Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
  2. Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
  3. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.

Cook'sTip

Romaine or iceberg lettuce leaves can be substituted for tortillas. Cook's Tip:  Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 418 calories; 12 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 695 mg sodium; 41 g carbohydrate; 6.8 g fiber; 31 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.6 mg iron; 19.6 mcg selenium; 6.6 mg zinc; 84.2 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
© Cattlemen's Beef Board and National Cattlemen's Beef Association

Reviews

Easy to fix. Lots of flavor. Ground beef mixture reheats well.