Beef: Featured Recipe
Rock & Roll Beef Wraps
Putting ZIP Back into School Lunch
New USDA National School Lunch Guidelines in 2012 mean new school lunch recipes and resources in 2013! Beef is an important part of a healthy diet for kids and an essential component of healthy school meals. Schools are faced with providing meals that help growing kids get all the essential nutrients they need for optimal health while still meeting the USDA requirements for healthy school meals. To help schools include high-quality protein, like beef, on the menu, a team of culinary experts developed five new beef recipes that can be easily incorporated into a school lunch menu, and are equally delicious on the dinner table at home. For more recipes like this, visit www.beefnutrition.org.
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)
Toppings (optional): Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles
- 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.
Romaine or iceberg lettuce leaves can be substituted for tortillas. 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.
Nutrition information per serving: 418 calories; 12 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 695 mg sodium; 41 g carbohydrate; 6.8 g fiber; 31 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.6 mg iron; 19.6 mcg selenium; 6.6 mg zinc; 84.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
For more beef recipes, visit www.beefitswhatsfordinner.com.