Recipe by Campbell's Kitchen
"These 30-minute, one-skillet burritos have it all...seasoned beef, corn, rice...and lots of cheese, all wrapped up in flour tortillas. Yum!"
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Pace® Picante Sauce
frozen whole kernel corn
uncooked instant rice
shredded Cheddar cheese
8 (10 inch)
flour tortillas, warmed
Loving this recipe. I did add a couple things. Before adding all that other stuff to the ground beef, I added taco seasoning for more flavor. For the rice, I used spanish rice. All about your preference, but great recipe to start with.
Followed recipe exact, except used canned corn instead of frozen (it's what I had on hand). Anyway, it was alright, a bit bland for my taste. Tried to flavor it up with taco seasoning, and hot sauce. It's lacking something, maybe garlic? However, it was very easy. If you like very mild flavors than you might like this, but I wont make it again.
This recipe was great! I added 2 cups of sharp cheddar shredded cheese and I substituted 1 cup of black beans for the instant rice.
Very good! Everyone liked it. I did add taco seasoning to meat before other ingredients. Omited corn and used packaged fajita fillers that had rice and beans in it.
This dish definitely adds a little more flavor to our family Mexican food night. My husband and I LOVE it and will never go back to our simple "bean, ground beef and cheese" recipe. The picante sauce is a nice touch and it isn't spicy.
My family loved this recipe, and demanded I make it again in the future!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 171
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