The Big Burrito

Description
Makes 6 servings.

Ingredients

 * 1 pound ground beef
 * 1 1-1/4- to 1-1/2-ounce package dry taco seasoning mix
 * 3/4 cup water
 * 1 15- to 16-ounce can pinto beans, drained and rinsed
 * 3 cups cooked rice
 * 1/4 cup sour cream
 * 2 tablespoons salsa
 * 3/4 cup shredded cheddar cheese
 * 6 10-inch flour tortillas
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 cups grated Cheddar cheese, divided

Directions
Put large skillet on burner and turn to medium heat. Add beef to skillet. Cook beef until browned, about 5 minutes, stirring to break up beef into small pieces. Remove skillet from heat; set aside.

Place strainer in sink; pour beef into strainer to drain fat. Return beef to skillet and return to burner. Add taco seasoning and water; mix well. Cook 2 minutes.

Turn burner off. Add beans, rice, sour cream, salsa, and cheese to beef; mix well. Place tortilla on plate and spoon 1 cup beef mixture down center of tortilla. Fold opposite sides of tortilla to center and roll tightly. Place burrito on microwave-safe plate and cook on high power for 30 seconds.