| 1 lb |
lean ground beef |
500 g |
| 1 pkg |
(465 g) Old El Paso* Soft Taco Kit |
1 pkg |
| 1 cup |
Green Giant* Frozen Niblets* Whole Kernel Corn |
250 mL |
| ½ cup |
chopped green pepper or zucchini |
125 mL |
| 2 cups |
shredded mozzarella, Cheddar, Monterey Jack or nacho blend cheese |
500 mL |
| 1 can |
(14oz/398mL) tomato sauce |
1 can |
| |
sour cream (if desired) |
|
Heat oven to 375oF/190oC. Brown beef in a large skillet over medium high heat, stirring occasionally; drain. Stir in 1 cup (250mL) water and seasoning mix. Cook 5 minutes. Stir in corn, pepper and 1 cup (250mL) cheese.
Combine contents of salsa pouch and tomato sauce. Pour 1 cup (250 mL) on bottom of 13x9-inch (33x23 cm) rectangular baking dish. Place approximately 1/3 cup (75mL) filling on each tortilla and roll up. Place seam side down in pan.
Pour remaining sauce over tortillas and sprinkle with remaining cheese. Cover with foil and bake 20-25 minutes. Serve with sour cream if desired
Makes 4 to 6 servings.
Tip: Can be made with any combination of 1½ cups ( 375mL) chopped vegetables.
*Registered Trademarks of General Mills Inc. and its affiliates. © 2006 General Mills
|