Cheesy Chili ‘n’ Rice Wrap

Submitted By: Debbie Wright

Ingredients

• 1 package large or small tortillas
• 1 pound ground beef
• 1 (15-ounce) can chili with beans
• 1 (14-ounce) can Ro-tel tomatoes, drained
• 1 cup water
• 2 cups minute rice, uncooked
• 8 ounces Velveeta cheese, cut up

Instructions

Brown ground beef in large skillet; drain. Add chili, tomatoes, and water; stir and

bring to a boil. Stir in rice and Velveeta cheese. Cover and remove from heat; let stand for five minutes. Stir until Velveeta cheese melts. Spread as much as you want on tortillas and wrap; garnish with sour cream, if you wish.
Note: For variety in taste, you can brown ground beef with diced green peppers and/or diced onions.