Southwestern Beef Pockets

from southwestcuisine.com

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  lb ground beef
• 1  medium onion, chopped
• 1  cup  spicy  vegetable juice cocktail (V8)
• 1  teaspoon ground cumin
• 1  teaspoon salt
• 1 (4 ounce) can  chopped mild green chilies
• 1⁄2 cup  instant rice
• 1 (15 ounce) can  refried beans
• 8 (9 inch)  flour tortillas
• 8  crisp  taco shells
• 3⁄4 cup  shredded monterey jack pepper cheese

Directions

1. Heat a large nonstick skillet over medium-heat; add beef and onion. Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings.
2. Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium. Simmer for 10 minutes. Stir in rice; cover skillet and remove from heat. Let stand for 5 minutes.
3. Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap. Microwave on MEDIUM until heated through, about 3 minutes. Spread beans over each tortilla.
4. Stir beef and rice mixture; spoon into taco shells. Place 1 taco on each tortilla. Fold tortillas around tacos. Sprinkle filling with Monterey Jack cheese.