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Southwest Beef Fajita Burrito
By: Chef Cathy Zeis Chef Cathy and Lisanne are cookin' it up again on First News AM.
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Ingredients:
1 package pre-cooked beef fajita meat
1 package 90 second Southwest rice 1-16 oz. jar Chef Cathy's Green Blast Salsa 1-8 oz. carton lite sour cream 1-16 oz. package shredded Mexican cheese blend 1 package Jalapeno & Cheddar flour tortillas |
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Directions:
On a microwave safe plate or in a small skillet over medium heat, warm fajita meat until hot about 2 minutes in the microwave or on top of the stove. Cook rice according to directions and set aside. In a small sauce pan over medium heat, heat sour cream with Chef Cathy's Green Blast Salsa. Stir occasionally for 2 minutes. Bring sauce to a simmer and turn off heat. Place 1 tortilla onto a plate and cover with shredded cheese. Top cheese with hot fajita meat and spoon 2 TBS. of cooked Southwest rice on top. Roll tortilla tightly, folding in sides half way. Cover burrito with hot Green Blast & Sour Cream sauce. Serve hot!
www.chefcathyzeis.com |
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