1/2 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 (16-ounce) package frozen cubed hash brown potatoes, thawed
1 (15-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can 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-ounces)
8 (10-inch) flour tortillas, warmed
Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional
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.
Wrap burritos individually in foil and freeze for up to 3 months.
Or place burritos seam side down on a baking sheet.
Bake at 350°F for 25 minutes or until heated through.
Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.