This awesome recipe, courtesy of Canadian Living, is now one of my favourite go-to meals. Why? Because it covers my main criteria for dinner: quick, easy, healthy, delicious. Although the recipe below calls for ground beef, I actually use veggie ground round. Yeah, yeah, I can hear all the screams “my husband will never eat tofu! who eats that crap? ewww! tofu!”. Seriously, I made this with tofu and didn’t tell my husband it wasn’t real meat. He LOVED it. It’s awesome – trust me.
BURRITO STACK:
12 oz (375 g) lean ground beef (or veggie ground round)
1 onion, chopped
4 cloves garlic, minced
4 tsp (20 mL) chili powder
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and cayenne
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
3/4 cup (175 mL) salsa
4 large flour tortillas
1 cup (250 mL) shredded Cheddar or Monterey Jack cheese
1/2 cup (125 mL) light sour cream
1 cup (250 mL) shredded lettuce
Preparation
In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.
Bake in 450°F (230°C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.
Try it out! And let me know how it works for you. Enjoy!
