SIMPLE SPANISH BEEF & POTATO WRAPS
Total Recipe Time: 45 minutes
Makes 4 servings
Ingredients1 pound ground beef (95% lean)2 cups diced yellow potatoes (1/2-inch dice)1 cup chopped roasted red bell peppes, divided1/2 cup chopped yellow onion1/2 cup manzanilla pimiento-stuffed olives, cut in half1-1/4 teaspoons adobo seasoning with pepper, divided1-1/4 teaspoons smoked paprika, divided1/2 cup tomato sauce4 ounces (1/3 less fat) cream cheese, softened4 whole wheat tortillas (8-inch diameter), warmed
- Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain.
- Add diced potatoes, 1/2 cup roasted peppers, onion, olives, 1 teaspoon adobo seasoning and 1 teaspoon smoked paprika. Cook 5 minutes, stirring frequently. Stir in tomato sauce. Reduce heat to medium-low; cook, covered, 15 to 20 minutes or until potatoes are cooked through, stirring occasionally.
- Meanwhile, place cream cheese, remaining roasted peppers, adobo seasoning and smoked paprika in bowl of food processor. Process until smooth.
- Spread each tortilla with about 2 tablespoons roasted red pepper sauce. Top with 1-1/4 cups beef-potato mixture; fold tortilla over filling. Serve with remaining red pepper sauce.
Nutrition information per serving: 451 calories; 16 g fat (6 g saturated fat; 4 g monounsaturated fat); 91 mg cholesterol; 1024 mg sodium; 43 g carbohydrate; 5.4 g fiber; 34 g protein; 7.0 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 4.0 mg iron; 19.3 mcg selenium; 6.4 mg zinc; 88.8 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.