Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs lean ground beef

  2. 1/2 onion , chopped

  3. 1/4 cup green and red bell pepper , chopped

  4. 1 (1 1/4 ounce) package taco seasoning

  5. 1 (14 ounce) can refried beans

  6. 1/2-1 cup sour cream

  7. 1/2 cup Minute Rice , uncooked

  8. 1 cup frozen corn (or from the cob)

  9. flour tortilla

  10. 1 cup salsa (your choice of heat)

  11. 1 cup sharp cheddar cheese , shredded (or your favorite)

  12. cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Cook corn until tender and drain; set aside.

  3. In large heavy skillet, heat 2 tablespoons olive oil over MED-HI heat.

  4. Add meat and brown; add onions and peppers and cook until softened, but not browned.Drain, if needed.

  5. Reduce heat to MED and add taco seasoning; mix well.

  6. Stir in refried beans, rice, and sour cream; cook for about 10 minutes to heat through.

  7. Remove from heat.

  8. To assemble: Spoon about ½ cup meat mixture into bottom of well-greased casserole; spread.

  9. Spoon about 1 tablespoons of meat mixture into tortilla on one side; add spoonful of corn; and roll up.

  10. Place seam side down in casserole.

  11. Repeat with all tortillas; reserving about 1/2 cup meat sauce.

  12. If some corn is left-over, spread down one side of casserole, slightly covering about 1/2inch of one end of tortillas, spread remaining meat sauce down in a row beside the corn; next, add the salsa row; and then, the shredded cheese row.

  13. Cover with foil and bake for about 30-40 minutes or until bubbly.

  14. Remove foil; return to oven for 10 minutes to slight brown cheese.

  15. Serve on chopped onions, tomatoes and lettuce.


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