• 24servings
  • 40minutes
  • 120calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. dried salted beef (cecina) , cut into 1/2-inch-wide strips

  2. 24 corn tortilla s (4 inch), warmed

  3. 1/2 cup refried beans

  4. 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

  5. 1/2 cup green salsa

Instructions Jump to Ingredients ↑

  1. CUT foil and parchment paper into 24 (7x6-inch) pieces. Cook meat, in batches, in large skillet on medium-high heat 2 min. or until browned, stirring occasionally.

  2. STACK 1 foil piece, 1 parchment piece and 1 tortilla. Repeat with remaining foil, parchment and tortillas to make a total of 24 stacks. Top with beans, meat and cheese; roll up tortillas, then wrap tightly with parchment and foil. Place in steamer filled with 1 inch of boiling water; cover.

  3. COOK on medium-low heat 15 to 20 min. or until cheese is melted and tacos are heated through. Unwrap tacos. Serve with salsa.


Send feedback