1 Cup Mexican Style Four Cheese Blend Shredded Cheese
¾ cup Sour Cream
DIRECTIONS
In a small mixing bowl, mix ground beef, onion, and bouillon until well blended.
Heat large nonstick skillet over medium-high heat and add 1 Tbsp oil. Add ground beef mixture and cook for 3-4 minutes, breaking up with a wooden spoon until browned. Stir in tomato paste and chipotle powder.
Add 2 cups of water and Knorr Spanish Rice and bring to a boil. Cook covered for 7 minutes.
For each burrito, start with a base of one tortilla and add 1/8 cup of cheese and top with another tortilla. Divide the rice and beef mixture by 4 and add to the center of the stacked tortilla. Sprinkle an additional 1/8 cup of cheese, and 3 Tbsp of sour cream on the beef and rice mixture.
Heat a clean nonstick skillet over medium high flame. Add remaining oil. Fold the tortillas like a burrito and cook burrito on both sides until desired browning, about 1 minute per side.
