Tip-top tortilla roll-ups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15 oz can hunt's ready | |
| Tomato sauces chunky salsa | ||
| 1 | 14 oz can diced tomatoes | |
| With garlic | ||
| ¾ | cup | Quick-cooking brown rice |
| ½ | cup | Water |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| 1 | 15 oz can black beans or red | |
| Kidney beans; rinsed and | ||
| Drained | ||
| ½ | pounds | Thinly sliced cooked beef cut into strips |
| 12 | Flour tortillas | |
| Sour cream; optional | ||
| Sliced green onions; optiona | ||
Directions
Recipe by: Hunt's Preparation Time: 0:30 Reserve ½ cup salsa. In skillet, combine remaining salsa, undrained tomatoes with garlic, uncooked rice, water, sugar, and pepper. Bring to boiling; reduce heat. Simmer, covered, 12 to 14 minutes or until rice is tender. Stir beans and beef into rice mixture. Simmer, uncovered, 5 minut or until slightly thickened. Mean while, wrap tortillas in foil. Heat in 350 oven for 10 minutes. Spoon rice mixture onto warm tortillas; roll up.
Spoon reserved salsa over tortillas.
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