"Easy, tasty, baked! I like to make a double batch and freeze half for nights when I'm less than thrilled about cooking. Recipe is from Taste of Home."
1 1/2 lbs
shredded cheddar cheese
1 (4 ounce) cans
chopped green chilies, drained
( 6 inches)
butter, melted, divided
shredded lettuce, guacamole, salsa, sour cream
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cheese, chilies and cumin; set aside.
Warm the tortillas; brush both sides with some of the butter. Spoon about 1/3 cup beef mixture down the center of each tortilla. Roll up tightly; place seam side down in a greased 13-in. x 9-in. baking pan.
Bake, uncovered, at 500° for 5-7 minutes or until golden brown, brushing once with remaining butter. Serve with toppings of your choice.