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Chili Burritos and Salad with Ranch-Salsa Dressing

Here's a quick idea for Mexican food on your table in 30 minutes. Canned chili rolled in a tortilla smothered with cheese, served with a salad and zesty Ranch-Salsa dressing.

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Serves 4

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2 cans (15 1/2 ounce) chili with beans
4 flour tortillas
4 ounces grated cheddar cheese
1/4 cup ranch salad dressing
1/4 cup salsa
1 teaspoon lime juice
1 dash pepper
6 ounces lettuce
4 slices red bell pepper
4 slices green bell pepper
4 ounces tomato
4 green onions
1 spritz non-stick cooking spray

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  1. Heat chili on top of the stove in a saucepan over medium heat.
  2. Spray a baking dish with non-stick cooking spray.
  3. Roll the chili up in a flour tortilla, burrito-style.
  4. Place burrito in baking dish (folded part underneath) and top with grated cheese.
    Heat in microwave on high for 2 or more minutes to melt the cheese.
  5. In a bowl, mix together ranch salad dressing, salsa, lime juice and pepper.
  6. Shred lettuce and slice peppers, tomato and onion. Toss together and top with dressing.
  7. Serve with burritos.
Nutritional Information for Chili Burritos and Salad with Ranch-Salsa Dressing
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