|6 inch flour tortillas||8|
|Lean ground beef||3⁄4 Pound|
|Taco seasoning||1 1⁄2 Tablespoon|
|Canned red beans||15 1⁄2 Ounce, drained, rinsed (Small Variety, 1 Can)|
|Frozen corn||10 Ounce, thawed (1 Box)|
|Medium hot salsa||1 Cup (16 tbs)|
|Cooked white rice||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
1. Heat oven to 400°F. Wrap tortillas in foil and place in oven to warm.
2. In a nonstick 12-inch skillet over medium-high heat, combine beef and taco seasoning and cook, using a wooden spoon to break up meat, until browned, about 5 minutes.
3. Add beans, corn, salsa, and rice. Cook, stirring, until heated through, about 3 minutes.
4. Lay 2 warmed tortillas on a work surface. Spoon beef mixture onto tortillas and sprinkle with cheese. Fold in bottom edge (to keep filling from spilling out as you eat) and then roll up. Repeat with remaining tortillas and filling. Serve warm.