Ingredients:

1 pound lean (at least 80%) ground beef
1 (9 ounce) box Hamburger Helper(R) cheesy enchilada
2 cups water
1 tablespoon red or white wine vinegar
1/2 teaspoon ground cinnamon
1 (16 ounce) jar Old El Paso(R) Thick 'n Chunky Salsa
3 tablespoons milk
1/2 cup raisins
1/2 cup slivered almonds
1 (2.25 ounce) can sliced ripe olives, drained
1 (11.5 ounce) package Old El Paso(R) flour tortillas for burritos, 8 inch, heated
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Method:

In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in uncooked Rice and Seasoning Mix, water, vinegar, cinnamon and salsa. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until rice is tender.

Meanwhile, in small bowl, stir milk and Topping Mix 30 seconds until blended; set aside.

Stir raisins, almonds and olives into beef mixture. Spoon about 3/4 cup mixture down center of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.