Recipe - Taco Wraps

1 pound Lean ground beef
1 small Onion; chopped
1/3 cup Red and green bell peppers;
minced
1 pack Taco seasoning mix
One fourth cup Water
1 cn Refried beans; * see note
One fourth cup Ripe olives; chopped
8 ounce Cheddar cheese; shredded
6 Flour tortillas; (10")
1 lg Tomato; chopped
4 Green onions; chopped
Sour cream

*NOTE: Use a 16 oz. can low fat or non fat refried beans. This is used as a
binder for the rest of the ingredients and the low or non fat versions have
a thinner texture and are easier to mix in with the beef.

Brown ground beef with onion and peppers. Drain. Sprinkle beef mixture with
the taco seasoning mix and water. Mix until everything is coated and let
cook until water is evaporated. Set aside. When cooled to room temperature,
stir in the refried beans, olives and cheese. (Mixture can be refrigerated
at this point.) When ready to serve, divide mixture evenly between flour
tortillas (using no more than Three fourths cup per sandwich). Top with tomato, green
onions and a dollop of sour cream. Fold two opposite edges of tortilla
toward center over filling. Roll up open end of tortilla toward opposite
edge. Place, seamside down, on microwavesafe plate. Microwave two
sandwiches on high, turning or rearranging after half the time, until
heated through (1 to 2 minutes). Repeat with remaining sandwiches. Makes 6
sandwiches. Recipe by Lynn Thomas. Lynn's notes: I made this using a can of
lowfat refried black beans. I made the filling early in the day so that it
would be ready at dinnertime. Delicious dinner when served with a salad and
sorbet for dessert.

Recipe by: Lynn Thomas

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
Apr 30, 1998