1 cup triple cheddar cheese shredded with a touch of philadelphia, divided kraft
1 chipotle pepper in adobo sauce canned minced
8 oz philadelphia cream cheese spread
1 lb extra-lean ground beef
12 6-inch flour tortillas ()
1 Tbsp cilantro leaves fresh chopped
0.5 cup regular corn frozen
2 Tbsp milk
1 cup salsa fresh divided
2 Tbsp taco bellâ® taco seasoning mix
Equipment
frying pan
oven
baking pan
Directions
Heat oven to 350F.
Mix cream cheese spread, peppers, taco seasoning and milk until blended. Brown meat in large nonstick skillet; drain. Return meat to skillet.
Add corn and 1/2 cup each cream cheese mixture, shredded cheese and salsa; mix well.
Spoon about 1/3 cup meat mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture, salsa and shredded cheese. Cover.
Bake 20 min. or until heated through, uncovering for the last 5 min.
