You'll get your fill of Mexican with this super-sized meal that's loaded with every topping imaginable. It's a feast with all of the fixings.
At a glance
- Using a large skillet cook the beef until no longer pink, drain and add the salsa, bell pepper and bring to a boil. Stir in the rice, cover and cook 5 minutes. Divide the warmed beans between each tortilla spreading down the center. Top the beans with the meat mixture then cheese, lettuce, olives and tomato. Fold the top and bottom about 1-inch over the filling then fold over the sides to enclose the filling. Serve with a spoonful of sour cream on the side.
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