10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% canned (Regular or )
1 cup kernel corn whole frozen
8 10-inch flour tortillas warmed ()
1 pound ground beef
1 cup rice instant uncooked
1 cup picante sauce pace®
1 cup cheddar cheese shredded
0.8 cup water
Equipment
frying pan
Directions
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Pour off any fat.
Stir the soup, picante sauce, corn, rice, cheese and water in the skillet and heat to a boil. Reduce the heat to medium. Cover and cook for 5 minutes, stirring occasionally.
Remove the skillet from the heat and let stand for 5 minutes.
Spoon about 2/3 cup beef mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.
