Type: Main Course, Burrito
Prep Time: 15 min.
Cook Time: 40 min.
Ready in: 55 min.
Servings: 8


  1. Brown beef in a large saucepot over medium-high heat; drain grease from meat, if desired.  Add onion, bell pepper, and garlic into the pot. Cook 5 min. over medium heat or until vegetables are tender. Stir in tomatoes, chili powder, cumin, and salt to taste.
  2. Bring mixture to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, for 30 min. Stir in beans and cook 5 more min. or until heated through.
  3. Divide mixture evenly among tortillas. Sprinkle with Paradiso and garnish with red onion slices and lettuce, if desired. Fold in ends of tortillas and roll up.


  • 2 lb ground beef
  • 1 medium onion, chopped (about ½ cup)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 3 large cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp chili powder
  • 1½ tbsp ground cumin
  • 2 (15.5 oz) cans dark red kidney beans, rinsed and drained
  • 8 burrito-size flour tortillas
  • 2 cups shredded Paradiso
  • Red onion slices and chopped lettuce, to serve (optional)

Cheeses Mentioned

Paradiso Vintage

Inspired by Italy and made in Holland, Paradiso Vintage is bold and sharp with mouthwatering flavor. 

Pairs with:

Pinot grigio, Chianti, Zinfandel, amber/farmhouse ale Perfect for pairing with antipasti and salami! Serve with olives, artichoke hearts and pepperoncini or grill with roasted tomatoes on ciabatta. Grate atop simple cheese & cracked pepper pasta (similar to cacio e pepe).