Chuck Wagon Wraps

“This is a family favorite at our house. Originally from Light and Tasty magazine. I usually reduce the amount of beef to 1/2 a pound and use canned corn. Instead of adding the cheese into the beef mixture, I add it along with the lettuce, tomatoes and sour cream.”

Ready In:: 25mins
Ingredients:: 9

1

lb lean ground beef
1

(28 ounce) can barbecue baked beans
1

(10 ounce) package frozen corn, thawed
4 ¹⁄₂

teaspoons Worcestershire sauce
1

cup shredded reduced-fat cheddar cheese
12

(8 inch) flour tortillas, warmed
3

cups shredded lettuce
1 ¹⁄₂

cups chopped fresh tomatoes
³⁄₄

cup reduced-fat sour cream

directions

In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in the beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up and serve.

Questions & Replies

Got a question?

Share it with the community!

Good all-around basic skillet meal using ingredients I usually always have. Seasoned to taste with salt and pepper.
These were good and easy to make. I love the one-pan dinners!! DS even ate them with having beans in them I thought he wouldn’t. I didn’t have sour cream so will have to make them again with it to get the full affect. Made for Spring 2009 PAC.