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Categories:
beef onion gold potato ground black pepper fresh parsley Cheddar cheese whole wheat tortillas tomatoes Italian dressing
Viewed: 55 - Published at: 5 years agoIngredients
- 1 can (340 g) corned beef, chopped
- 1 onion, finely chopped
- 1 Yukon gold potato (295 g), cut into 1-inch pieces, cooked
- 1/2 tsp. ground black pepper
- 1/3 cup chopped fresh parsley, divided
- 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
- 6 large whole wheat tortillas
- 2 plum tomatoes, chopped
- 2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
Method
- Cook meat and onions in large nonstick skillet on medium heat 8 to 10 min.
- or until onions are tender, stirring occasionally.
- Add potatoes and pepper; cook and stir 5 to 7 min.
- or until potatoes are heated through.
- Remove from heat.
- Reserve 1 Tbsp.
- parsley for later use.
- Add cheese and remaining parsley to meat mixture; mix well.
- Heat oven to 375 degrees F. Spoon meat mixture down centres of tortillas.
- Fold in opposite sides of each tortilla, then roll up burrito style.
- Wrap individually in parchment papers, then twist both ends of each to secure.
- Place, seam sides down, on rimmed baking sheet.
- Bake 20 to 25 min.
- or until heated through.
- Meanwhile, combine tomatoes, dressing and reserved parsley.
- Serve burritos topped with tomato mixture.
