- 1 lb. Floor Pork – lean
- 3/4 cup Onion – chopped
- 3/4 cup Candy Bell Pepper – diced
- 1 1/2 cups Total Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Floor Cumin
- 1 – 16 oz can Refried Beans
- 8 – 12 drag Flour Tortillas
- 1 – 16 oz. kit Shredded Monterey Jack Cheese
- 1 tablespoon Butter – melted
- shredded lettuce
- 1 tomato diced
- sour cream
Preheat oven 350°F
Brown ground red meat in skillet over medium-high warmth.
Drain extra chunky.
Add onion, bell pepper and corn to skillet.
Cook dinner for 6 minutes or unless veggies are gentle.
Scramble in taco sauce, chili powder, garlic salt, cumin and rush unless nicely blended.
Cook dinner unless all substances are heated although after which gain a long way off from warmth.
Take tortillas and spread a skinny layer over each and every shell. Spoon red meat combination in the center and top with cheese.
Roll up each and every tortilla one at a time and build of residing them seam facet down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or unless golden brown.
Garnish with lettuce, tomato, salsa and sour cream.