easy taco rolls

Ingredients

• Servings: 8
• 1/2 cup uncooked instant rice
• 1/2 cup water
• 1 1/2 pounds ground beef
• 3/4 (1 ounce) packet taco seasoning mix
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 1/2 (8.75 ounce) can no-salt-added whole-kernel corn, drained
• 1/2 cup water
• 1 1/2 cups shredded cheddar cheese
• 8 (10 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 450 degrees f (230 degrees c).
• stir the rice and 1/2 cup water together in a microwave-safe bowl. cover, and cook in the microwave on high for 6 minutes until the water is fully absorbed; set aside. while the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups cheddar cheese, and the cooked rice. cook and stir until the cheese has melted and the corn is hot. spoon the mixture into the flour tortillas. roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). pour the salsa over top, and sprinkle evenly with 1 1/2 cups cheddar cheese.
• bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.