Ground Beef, peppers and onions are quickly sautéed and wrapped up with scrambled eggs. Serve with lime-cilantro cream and salsa.
Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.
Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 546 Calories; 209.7 Calories from fat; 23.3g Total Fat (9.7 g Saturated Fat; 0.1 g Trans Fat; 1.4 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 291 mg Cholesterol; 799 mg Sodium; 42 g Total Carbohydrate; 1 g Dietary Fiber; 6.2 g Total Sugars; 42 g Protein; 0 g Added Sugars; 194.5 mg Calcium; 4 mg Iron; 609 mg Potassium; 44.2 mcg Vitamin D; 0.5 mg Riboflavin; 6.5 mg NE Niacin; 0.6 mg Vitamin B6; 3.4 mcg Vitamin B12; 416 mg Phosphorus; 7.5 mg Zinc; 37.7 mcg Selenium; 245 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, and Potassium.
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