Picadillo Wraps Recipe

Picadillo Wraps Recipe

  • 1 pound lean (at least 80%) ground beef
  • 1 (9 ounce) box Hamburger Helper® cheesy enchilada
  • 2 cups water
  • 1 tablespoon red or white wine vinegar
  • 1/2 teaspoon ground cinnamon
  • 1 (16 ounce) jar Old El Paso® Thick 'n Chunky Salsa
  • 3 tablespoons milk
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 (11.5 ounce) package Old El Paso® flour tortillas for burritos, 8 inch, heated
  • Lime wedges (optional)
  • Fresh cilantro sprigs (optional)
  1. In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in uncooked Rice and Seasoning Mix, water, vinegar, cinnamon and salsa. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until rice is tender.
  2. Meanwhile, in small bowl, stir milk and Topping Mix 30 seconds until blended; set aside.
  3. Stir raisins, almonds and olives into beef mixture. Spoon about 3/4 cup mixture down center of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.
Recipe of the Day|