Camping? Wrap up a delicious ground beef meal that can be partially made ahead.
Camper's Chili Burritos
- Prep Time 20 min
- Total 45 min
- Servings 16
- Ingredients 18
Ingredients
Cook-Ahead Beef Filling
- 1 1/2 lb lean (at least 80%) ground beef
- 1/4 cup finely chopped red onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) Progresso™ dark red kidney beans, drained
Remaining Burrito Ingredients
- 2 boxes (6.8 oz each) rice and vermicelli mix with Spanish seasonings
- 1/4 cup butter or margarine
- 4 cups water
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup shredded Cheddar cheese (2 oz)
- 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- Onion, sliced, if desired
- Cucumber, sliced, if desired
- Thick & chunky salsa, if desired
Instructions
-
Step1In 12-inch skillet, cook beef and diced onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining beef filling ingredients; cool slightly. Divide beef mixture in half; spoon into 2 (1-quart) freezer plastic bags. Flatten bags and freeze.
-
Step2At the campsite: Prepare rice and vermicelli mixes as directed on box, using butter and water and adding tomatoes (undrained), cumin and chili powder with contents of spice packets. Stir in cheese. Meanwhile, warm beef filling as desired.
-
Step3To serve: Fill tortillas with about 1/3 cup beef filling and about 1/2 cup rice mixture. Top with onion, cucumber and salsa. Roll up burrito style.
Nutrition
360
Calories
13g
Total Fat
14g
Protein
47g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Burrito
- Calories
- 360
- Calories from Fat
- 120
- Total Fat
- 13g
- 21%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 1 1/2g
- Cholesterol
- 40mg
- 13%
- Sodium
- 1080mg
- 45%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 4g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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