A colorful way to introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.
30 Minutes or Less
Total Recipe Time: 35 to 45 minutes
Makes 4 servings
1 pound Ground Beef (93% lean or leaner)
1 cup water
1/3 cup uncooked quinoa
2 tablespoons dry ranch dressing mix
1/4 teaspoon black pepper
2 cups packaged broccoli or coleslaw mix
4 medium whole grain or spinach tortillas (7 to 8-inch diameter)
Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles
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INSTRUCTIONS FOR ROCK AND ROLL BEEF WRAPS
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.
Test Kitchen Tips
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.