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Quick Chili Burritos

2 cups cooked white rice
1 can (15 oz.) chili with no beans
1 can (15 oz.) diced tomatoes, drained
1-1/2 cups shredded Mexican blend cheese, divided

1/2 cup chopped green onion
6 (8-inch) flour tortillas, warmed
Chopped lettuce
Sour cream
Salsa

Heat oven to 350¯F. In a large bowl, combine chili, diced tomatoes, 1 cup shredded cheese, and onion. Fill each tortilla with chili mixture. Fold burrito-style. Place on a baking sheet. Bake 8–10 minutes until hot. Serve with lettuce, remaining cheese, lettuce, sour cream, and salsa. Makes 6 servings.

 


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