Camper's Chili Burritos

 

1 1/2

lb lean (at least 80%) ground beef

1/4

cup finely chopped red onion

1

teaspoon ground cumin

1

teaspoon chili powder

1/2

teaspoon garlic powder

1

can (15 oz) tomato sauce

1

can (15 oz) Progresso® dark red kidney beans, drained

2

boxes (6.8 oz each) rice and vermicelli mix with Spanish seasonings

1/4

cup butter or margarine

4

cups water

2

cans (14.5 oz each) diced tomatoes, undrained

1

teaspoon ground cumin

1

teaspoon chili powder

1/2

cup shredded Cheddar cheese (2 oz)

2

packages (11 oz each) Old El Paso® flour tortillas for burritos (8 inch)

Onion, sliced, if desired

Cucumber, sliced, if desired

Old El Paso® Thick 'n Chunky salsa, if desired

• 1 In 12-inch skillet, cook beef and diced onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining beef filling ingredients; cool slightly. Divide beef mixture in half; spoon into 2 (1-quart) freezer plastic bags. Flatten bags and freeze.
• 2 At the campsite: Prepare rice and vermicelli mixes as directed on box, using butter and water and adding tomatoes (undrained), cumin and chili powder with contents of spice packets. Stir in cheese. Meanwhile, warm beef filling as desired.
• 3 To serve: Fill tortillas with about 1/3 cup beef filling and about 1/2 cup rice mixture. Top with onion, cucumber and salsa. Roll up burrito style.