Beef Burritos
Make these beef burritos as a special treat’they pack up nicely for lunches’and use the leftover filling as a fine spaghetti sauce.
Theresa Albert, Mott’s Fruitsations
| Servings | Prep Time |
| 8servings | 30minutes |
| Servings | Prep Time |
| 8servings | 30minutes |
Ingredients
- 1 lb extra-lean ground beef
- 1 tsp canola oil
- 1 onion grated
- 2 carrots grated
- 1 sweet green pepper seeded, cored and grated
- 3 cloves garlic minced
- 1 tbsp Italian herb seasoning
- 1 tsp fennel seed (optional)
- 1 156ml can tomato paste
- 2 cups frozen mashed squash
- 1 796ml can tomato sauce
- 1 cup red wine
- 1/4 cup ground flaxseed
- 8 whole wheat tortillas
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In skillet, brown meat; place meat in a strainer in sink. Run under hot water to drain as much of the fat as possible. Set aside.
- In large saucepan, heat oil; cook onion, carrots and green pepper until softened. Add cooked ground beef. Stir in garlic and Italian seasoning. Add fennel seed (if using). Add squash and heat through. Add tomato sauce, tomato paste and wine.
- Simmer for at least 20 minutes or for up to 1 1/2 hours. Stir in ground flaxseed.
- Wrap spaghetti sauce in whole wheat tortillas to make beef burritos, and then individually in plastic wrap.
