Prep 20 mins
Cook 25 mins
From an old Good Housekeeping magazine.
- 1 1⁄2 lbs ground beef
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon dried oregano
- 1 (16 ounce) can tomatoes, drained
- 1⁄2 lb monterey jack cheese, shredded
- 1 medium tomatoes, chopped
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 2 tablespoons chopped parsley
- 6 (7 inch) flour tortillas
- Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl.
- In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese.
- In a bowl, mix chopped tomato, corn, and parsley; set aside.
- Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.