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Quick burrito is simple, healthful and delicious

Thursday, December 27, 2001

By Betsy Kline, Staff Writer, Post-Gazette

A burrito makes a fine protein-packed meal, especially when it's streamlined for time and fat content. We're believers, thanks to Elizabeth Dollhopf's fantastically fast and simple recipe for Beef and Bean Burritos.

The Butler native has a knack for paring recipes down to the tasty essentials. How can you not like a hot meal that takes only 15 minutes from pan to plate? You could add a lot of the usual Mexican add-ons if you like, but this wrap sandwich stands up beautifully on its own.

Elizabeth, 23, is a cook on the move. She moved to Greencastle, Ind., just a year and half ago, where she is employed as assistant director of the annual fund at DePauw University. She's already planning her next move: to Racine, Wis., next year after she gets married in July. Her dad, Jim Dollhopf, pastor of First English Lutheran Church in Butler, will officiate, as mom Jane and sister Erica look on.

Now she's a Countdown winner with a new cookbook to add to her dowry.

"I really like to cook, and I'm always looking for new recipes," Elizabeth says. Her husband-to-be, Josh (they met at Susquehanna University in Selinsgrove), shares her interest. "We just made a nice beef stew in the Crock-Pot."

She credits her mom with helping her develop an interest in the kitchen. Countdown sends Elizabeth and Josh best wishes as they embark on a lifetime of culinary harmony together.

Beef And Bean Burritos

1 pound ground beef or turkey (or 1/2 pound ground beef and 1 cup reconstituted TVP)
1 can nonfat, low-sodium refried beans
1 taco seasoning packet
Water, as specified in taco seasoning directions
2 cups shredded Cheddar cheese
8 flour tortillas
1 cup salsa

Brown beef or turkey in large skillet; add taco seasoning and water, following seasoning directions.

When beef is done, add refried beans and heat through.

On a tortilla, layer about 1/4 cup of the cheese and 1 to 2 tablespoons of salsa, and then top with beef and bean mixture. Fold up the tortilla, carefully making sure that the mixture won't leak out the corners! Place in a nonstick skillet (if you don't have one use a little oil or Pam spray) and grill over medium heat. Enjoy!

Optional add-ons: A dollop of sour cream or guacamole is perfect to balance the heat of the salsa. Add shredded lettuce or diced black olives if you so desire.

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