Hearty Burritos

½ pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.

Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.

To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.

***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.

Vegetarian Variation: Omit ground beef.