A taco meat mixture is rolled up into flour tortillas and baked in the oven for a few minutes for a quick and easy meal.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
621 Calories
Recipe Instructions
Step 1
Preheat an oven to 450 degrees F (230 degrees C).
Step 2
Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Step 3
Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
Step 4
Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.
Ingredients
½ cup water
1 ½ cups shredded Cheddar cheese
1 (16 ounce) jar salsa
1 ½ pounds ground beef
8 (10 inch) flour tortillas
½ (15.25 ounce) can whole kernel corn, drained
½ cup uncooked instant rice
¾ (1 ounce) packet taco seasoning mix
½ (8.75 ounce) can no-salt-added whole-kernel corn, drained
