I love this recipe. It has been a big hit with family and friends. I do make some changes. I have made it using the taco sauce and we like it better when I just seasoned the meat with taco seasoning (1 pkg or a 1/4 cup of taco season). I also mix in a can of pork & beans with the refried beans. They are really good as left overs. I usually double this and freeze the mixture for another meal. It is also really good made with the fresh tortillas. Enjoy! Let me know what you think of these.
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings
INGREDIENTS:
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin 1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package
shredded Monterey Jack
cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
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