2Season the beef with salt, black pepper, garlic powder, onion powder, and paprika.
3Break up the ground beef as it cooks.
4Add in three diced bell peppers and one diced onion.
5Throw the cover on and let it cook.
6Just before the ground beef is done, add in 2 Tbsp of minced garlic.
7When the ground beef is done cooking, turn the pan down to low.
8Add in one block of reduced-fat cream cheese and 2 cups of part-skim mozzarella cheese.
9Mix that until the cheese is melted and everything is nice and well combined.
10Once the cheese is melted and everything is well combined, turn off the heat and let this cool for about 5 to 10 minutes.
11Once the beef mixture has cooled off, evenly distribute it amongst nine tortillas.
12To wrap the burritos, get everything in a nice little line at the top, fold the sides in, go over, tuck down, side in, side in, and roll to be sealed on both sides.
13Optionally, throw the burritos back in your pan and give those a nice toast on both sides.
Ingredients
3 lbs 96/4 Lean Ground Beef
1 Medium Yellow Onion
3 Bell Peppers
2 Tbsp Minced Garlic
8 oz Reduced-Fat Cream Cheese
2 Cups Reduced-Fat Mozzarella Cheese
9 Mission Carb Balance Burrito Tortillas
2 tsp Salt
1.5 tsp Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Smoked Paprika
Equipment
panskillet
Tips
Let the beef mixture cool for about 5 to 10 minutes before rolling the burritos to make it easier.
Optionally, toast the burritos in a pan on both sides for a nice toast.