calories: 670
Ingredients:
1 lbs of lean ground beef
One 16 ounce jar of mild Muchacha Salsa (substitute with medium or hot Muchacha Salsa to add a kick to your meal)
One can light or dark red kidney beans 15.5 ounce (rinse and drain)
1/4 teaspoon salt
1/4 teaspoon black pepper
One 12-pack of regular-sized flour tortillas
Toppings (optional): shredded Mexican cheese, lettuce, fresh tomato, sour cream
Instructions: In a non-stick skillet (or use non-stick cooking spray), add lean ground beef. Place the skillet on a stove at a low heat setting. Cover the meat and start browning it for about five minutes. Stir the meat to break it apart so that it evenly browns. As soon as it browns, remove it from the heat and drain the grease, leaving about two tablespoons of grease for flavor. With the meat in the skillet, continue to heat and add salt, pepper and kidney beans. Stir the ingredients and cover. After five minutes, add one 16 ounce jar of Muchacha salsa, stirring it in until it is well blended. Cover the skillet and continue to cook it for 20 minutes at a low heat setting. After 20 minutes, remove from the heat. Serve warm and enjoy!