Beef Breakfast Burrito
Total Recipe Time: 20 to 25 minutes
- 12 ounces Ground Beef (96% lean)
- 1 medium red bell pepper, chopped
- 1 small onion, finely chopped
- 2 teaspoons ground ancho chile powder
- 1/2 teaspoon ground cumin4 eggs, beaten
- 2 tablespoons water
- 1 tablespoon finely chopped fresh cilantro
- 1/4 teaspoon salt (optional)
- 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
- 4 medium spinach or plain flour tortillas (10-inch diameter), warmed Salsa
Lime-Cilantro Cream (optional):
- 1/2 cup reduced-fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
- Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
Cook's Tip: 1 cup egg substitute can be substituted for beaten eggs. Omit water. Continue as directed in step 3. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 446 calories; 17 g fat (6 g saturated fat; 5 g monounsaturated fat); 270 mg cholesterol; 824 mg sodium; 41 g carbohydrate; 3.3 g fiber; 33 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 5.6 mg iron; 44.6 mcg selenium; 5.0 mg zinc; 193.9 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
Vietnamese Beef and Vegetable Spring Rolls
Total Recipe Time: 45 minutes
- 16 thin slices deli roast beef (about 12 ounces)
- 1 cup shredded carrots1/2 cup chopped jicama
- 3/4 cup torn fresh cilantro
- 1/2 cup torn fresh basil
- 1/4 cup torn fresh mint
- 8 rice paper wrappers (8-1/2-inch diameter)
- 8 green leaf lettuce leaves, ribs removed
- 1/4 cup seasoned rice vinegar
- 2 tablespoons red jalapeño pepper jelly
- 1 teaspoon soy sauce
- Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
- Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
- Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
- Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.
Cook's Tip: Rice paper wrappers may be found in the Asian or ethnic section of most supermarkets or in specialty foods stores. They may also be referred to as spring roll skins. They should not be confused with egg roll or wonton wrappers. Spring rolls may be made up to 3 hours ahead. Refrigerate covered with damp paper towels and plastic wrap.
Nutrition information per serving: 77 calories; 1 g fat (0 g saturated fat; 1 g monounsaturated fat); 19 mg cholesterol; 120 mg sodium; 9 g carbohydrate; 0.6 g fiber; 7 g protein; 1.2 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.9 mg iron; 6.7 mcg selenium; 1.1 mg zinc.This recipe is a good source of protein.
Rock and Roll Beef Wraps
Total Recipe Time: 35-45 minutes
- 1 pound Ground Beef (93% lean or leaner)
- 1 cup water
- 1/3 cup uncooked quinoa
- 2 tablespoons dry ranch dressing mix
- 1/4 teaspoon black pepper
- 2 cups packaged broccoli or coleslaw mix
- 4 medium whole grain or spinach tortillas (7 to 8-inch diameter)
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
- Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
- Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.
Cook's Tip: Romaine or iceberg lettuce leaves can be substituted for tortillas.
Nutrition information per serving: 418 calories; 12 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 695 mg sodium; 41 g carbohydrate; 6.8 g fiber; 31 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.6 mg iron; 19.6 mcg selenium; 6.6 mg zinc; 84.2 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
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