Beef Council offers up a PB&J with a twist

Beefy PB&J wraps from the Wisconsin Beef Council

Angie Horkan joins Wake Up for a twist on the original lunch sandwich.

Don't knock it before you try it. Angie Horkan of the Wisconsin Beef Council is in with a twist on the classic PB&J.

INGREDIENTS:

1 pound Ground Beef
1/3 cup chopped red bell pepper
1/2 teaspoon pepper
1/2 cup chopped green onions
2-1/2 tablespoons creamy peanut butter
2 tablespoons grape jelly
2 tablespoons soy sauce
4 medium flour tortillas (8 to 10-inch diameter), warmed
1/4 cup chopped dry roasted peanuts

COOKING:

Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, if necessary. Return beef to skillet; season with pepper.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Stir in green onions, peanut butter, jelly and soy sauce; cook and stir 2 to 3 minutes or until peanut butter and jelly are melted.

Spoon beef mixture evenly onto tortillas; sprinkle with peanuts. Roll up.

For more details, visit their website.

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