Try a favorite burrito recipe in a new shell! This is sure to quickly become a staple in the dinner rotation.
Stand 'N Stuff™ Burrito Bowls
- Prep Time 20 min
- Total 40 min
- Servings 4
- Ingredients 9
Ingredients
Burrito Boats
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup uncooked converted white rice
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 3/4 cups water
- 4 tortilla bowls from 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
Toppings
- 1 cup guacamole
- 1 cup shredded lettuce
- 1 cup sour cream
Make With
Old El Paso
Instructions
-
Step1In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in center.
-
Step2Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.
Nutrition
620
Calories
26g
Total Fat
33g
Protein
63g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Taco
- Calories
- 620
- Calories from Fat
- 240
- Total Fat
- 26g
- 40%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 33%
- Sodium
- 790mg
- 33%
- Potassium
- 630mg
- 18%
- Total Carbohydrate
- 63g
- 21%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 7g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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