Southwest Breakfast Burrito

• 1-1/2 qt. instant white rice, cooked
• 3 cups salsa
• 24 each flour tortillas, burrito size
• 3 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred
• 2 qt. eggs, scrambled
• 2 qt. canned pinto beans, rinsed, warmed
• 2 qt. beef skirt steaks, grilled, thinly sliced
• 1-1/2 cups A.1. Thick & Hearty Steak Sauce

1. Combine rice and salsa.
2. For each serving: Heat 1 tortilla until softened; top with 2 Tbsp.
3. cheese, 1/3 cup eggs, 1/4 cup rice, 1/3 cup beans, 1/4 cup steak and 1 Tbsp.
4. steak sauce.
5. Fold in opposite sides of tortilla, then roll up burrito-style.

instant white rice, salsa, flour tortillas, chedasharp, eggs, pinto beans, beef skirt, steak sauce

Taken from www.kraftrecipes.com/recipes/southwest-breakfast-burrito-136468.aspx (may not work)