1. Preheat oven to 350 degrees F. 2. Cook corn until tender and drain; set aside. 3. In large heavy skillet, heat 2 tablespoons olive oil over MED-HI heat. 4. Add meat and brown; add onions and peppers and cook until softened, but not browned.Drain, if needed. 5. Reduce heat to MED and add taco seasoning; mix well. 6. Stir in refried beans, rice, and sour cream; cook for about 10 minutes to heat through. 7. Remove from heat. 8. To assemble: Spoon about ½ cup meat mixture into bottom of well-greased casserole; spread. 9. Spoon about 1 tablespoons of meat mixture into tortilla on one side; add spoonful of corn; and roll up. 10. Place seam side down in casserole. 11. Repeat with all tortillas; reserving about 1/2 cup meat sauce. 12. If some corn is left-over, spread down one side of casserole, slightly covering about 1/2inch of one end of tortillas, spread remaining meat sauce down in a row beside the corn; next, add the salsa row; and then, the shredded cheese row. 13. Cover with foil and bake for about 30-40 minutes or until bubbly. 14. Remove foil; return to oven for 10 minutes to slight brown cheese. 15. Serve on chopped onions, tomatoes and lettuce. ---------------------------------------------------------------------------
Nutrition
Ingredients
