Burrito el grande made over*

1/2 lb. extra lean ground beef
1 can (16 oz.) kidney beans, drained, rinsed
3/4 cup (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6 whole wheat tortillas (10 inch), warmed
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2 cups shredded romaine lettuce
1-1/2 cups chopped tomatoes


BROWN meat in large skillet on medium-high heat. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.

SPREAD meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito style.


We used regular white tortillas shells because that was all I could find. These were really nummy. We added a little corn to ours too.