Florence
Direction Main
Cuisine Mexican
- 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
- salsa
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Preheat oven 350°F
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Brown ground red meat in skillet over medium-high warmth.
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Drain extra chunky.
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Add onion, bell pepper and corn to skillet.
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Cook dinner for 6 minutes or unless veggies are gentle.
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Scramble in taco sauce, chili powder, garlic salt, cumin and rush unless nicely blended.
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Cook dinner unless all substances are heated although after which gain a long way off from warmth.
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Take tortillas and spread a skinny layer over each and every shell. Spoon red meat combination in the center and top with cheese.
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Roll up each and every tortilla one at a time and build of residing them seam facet down on a baking sheet.
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Brush with melted butter.
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Bake for 30 to 35 minutes, or unless golden brown.
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Garnish with lettuce, tomato, salsa and sour cream.
