Ingredients
8
8 servings
- •½ cup uncooked instant rice
- •½ cup water
- •1 ½ pounds ground beef
- •¾ (1 ounce) packet taco seasoning mix
- •½ (15.25 ounce) can whole kernel corn, drained
- •½ (8.75 ounce) can no-salt-added whole-kernel corn, drained
- •½ cup water
- •1 ½ cups shredded Cheddar cheese
- •8 (10 inch) flour tortillas
- •1 (16 ounce) jar salsa
- •1 ½ cups shredded Cheddar cheese
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 621
- Carbohydrate: 54g
- Fat: 30g
- Fiber: 4g
- Protein: 33g
- Sugar: 5g
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