Hearty Burritos

• 1/2 pound ground beef
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 package (16 ounces) frozen cubed hash brown potatoes, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 1 cup frozen corn, thawed
• 1/2 cup salsa
• 1/2 cup cooked rice
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 2 cups shredded cheddar cheese
• 8 flour tortillas (10 inches), warmed
• Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
2. Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a
3. .
4. Bake at 350u0b0 for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
5. To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.

ground beef, green pepper, onion, brown potatoes, black beans, tomatoes, frozen corn, salsa, rice, chili powder, salt, cheddar cheese, flour tortillas, sour cream

Taken from www.tasteofhome.com/recipes/hearty-burritos/ (may not work)