|1/2 C cooked rice||1 1/2 C shredded Cheddar cheese|
|1 1/2 lb ground beef||8 (10-inch) flour tortillas|
|1 pkg taco seasoning||2 C salsa|
|1 (15 oz) can corn||1 1/2 C shredded Cheddar cheese|
|1/2 C water|
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly and evenly browned. Drain and discard any excess grease.
3. Reduce heat to medium, 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 with 1 1/2 cups Cheddar cheese.
4. Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 min.
*After following the recipe as written, we think it would be good with more rice, brown rice, black beans or any of a number of possibilities. May have to reduce the amount of beef and add extra water; or just make more tortillas for left overs (it tastes great the next day and I'll bet it will freeze nicely. Serve it topped with diced tomatoes, shredded lettuce, sliced avocados, sliced olives.
***Note - The 2nd time we made this recipe we didn't have any salsa so we used 1 can of enchilada sauce. We also used brown rice instead of white and used 1 can kidney beans. It was delicious this way, too.