7 ounces Old Croc Grand Reserve Cheddar, grated

4 Burrito-size Flour Tortillas

1 Tablespoon Olive Oil

1/3 cup Onion, finely diced

1 Tablespoon Taco Seasoning

1 pound Ground Beef

1 teaspoon Salt

1 can Red Kidney Beans, drained and rinsed

1 cup White Rice, cooked

2 large Tomatoes, diced

1 Green Bell Pepper, diced

1/2 cup Sour Cream

1. Heat olive oil in a skillet over medium heat. Add diced onions and sauté until soft with a wooden spatula. Add taco seasoning, mix and allow spices to bloom for one minute.
   
   
2. Next, add the ground beef. Use the spatula to break up the meat as it cooks. Cook until browned and you no longer see any pink. Season with salt then add kidney beans. Stir to heat beans through then turn off heat.
   
   
3. To assemble the burritos, lay out the tortillas and add freshly grated Old Croc Grand Reserve cheese in the center. Next, add a generous scoop of beef and bean mixture, followed by cooked rice, diced tomatoes, diced green bell pepper, and top with more grated cheese. Fold in the sides, then roll the burrito tightly. 
   
   
4. Heat a grill over medium heat, then grill the burritos until golden and crispy on both sides. 
   
   
5. Slice the burritos in half and serve warm with sour cream, salsa and guacamole.