Preparation:
Crumble the beef into a large nonstick skillet. Add the chili powder, cumin, oregano and salt. Cook over high heat, stirring occasionally, until browned, about 5 minutes.
Stir in the kidney beans, corn and salsa. Bring to a simmer over medium heat. Cook 2 minutes or until heated through.
Spoon the beef mixture onto the tortillas; top with cheese, lettuce and tomato. Fold one edge of each tortilla over the filling to keep the filling from spilling out as you eat. Roll up the burritos. |
