Ingredients

• 1 1/2 lbs lean ground beef
• 1/2 onion, chopped
• 1/4 cup green and red bell pepper, chopped
• 1 (1 1/4 ounce) package taco seasoning
• 1 (14 ounce) can refried beans
• 1/2-1 cup sour cream
• 1/2 cup Minute Rice, uncooked
• 1 cup frozen corn (or from the cob)
• flour tortilla
• 1 cup salsa (your choice of heat)
• 1 cup sharp cheddar cheese, shredded (or your favorite)
• cooking spray

Instructions

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.