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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3/4 pound(s) ground beef |
1/2 cup(s) refried beans |
1 4-ounce can(s) chopped green chilies, drained |
1/2 teaspoon(s) dried oregano |
1/2 teaspoon(s) ground cumin |
1/4 teaspoon(s) salt |
4 flour tortillas (8 inches) |
2 tablespoon(s) butter, melted |
1 1/3 cup(s) shredded mexican cheese blend |
paprika |
Directions:
1. • In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through.
2. • Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half.
3. • Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.
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