Corned Beef Hash Burritos

• 1 can (340 g) corned beef, chopped
• 1 onion, finely chopped
• 1 Yukon gold potato (295 g), cut into 1-inch pieces, cooked
• 1/2 tsp. ground black pepper
• 1/3 cup chopped fresh parsley, divided
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
• 6 large whole wheat tortillas
• 2 plum tomatoes, chopped
• 2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing

1. Cook meat and onions in large nonstick skillet on medium heat 8 to 10 min.
2. or until onions are tender, stirring occasionally.
3. Add potatoes and pepper; cook and stir 5 to 7 min.
4. or until potatoes are heated through.
5. Remove from heat.
6. Reserve 1 Tbsp.
7. parsley for later use.
8. Add cheese and remaining parsley to meat mixture; mix well.
9. Heat oven to 375 degrees F. Spoon meat mixture down centres of tortillas.
10. Fold in opposite sides of each tortilla, then roll up burrito style.
11. Wrap individually in parchment papers, then twist both ends of each to secure.
12. Place, seam sides down, on rimmed baking sheet.
13. Bake 20 to 25 min.
14. or until heated through.
15. Meanwhile, combine tomatoes, dressing and reserved parsley.
16. Serve burritos topped with tomato mixture.

beef, onion, gold potato, ground black pepper, fresh parsley, cheddar cheese, whole wheat tortillas, tomatoes, italian dressing

Taken from www.kraftrecipes.com/recipes/corned-beef-hash-burritos-176193.aspx (may not work)