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:
lb lean ground beef
(28 ounce) can barbecue baked beans
(10 ounce) package frozen corn, thawed
teaspoons Worcestershire sauce
cup shredded reduced-fat cheddar cheese
(8 inch) flour tortillas, warmed
cups shredded lettuce
cups chopped fresh tomatoes
cup reduced-fat sour cream
- 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.
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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.
These ingredients are interesting!