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Cheesy Tex-Mex Roll-Ups (Pampered Chef)
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| 2 ears | corn, husks and silk removed |
| 1 small | red bell pepper, (about 1/2 cup finely diced) |
| 1/4 cup | lightly packed fresh cilantro leaves |
| 3/4 lb 90% | lean ground beef |
| 2 Tbsp | Chipotle Rub |
| 1/4 tsp | salt |
| 1.5 cups | grated Colby and Monterey Jack cheese Blend |
| 6 (11-inch) | flour tortillas |
| 1 cup | guacamole or Avocado Dipping Sauce, (separate recipe) |
1. Preheat oven to 450 degrees. Remove corn kernels from cobs. Finley dice bell paper. Chop cilantro. Place ground beef, rub and salt in 10-in pan. Cook over medium-high heat 5-7 minutes or until beef is no longer pink. Add corn and bell pepper; cook an additional 1-2 minutes or until vegetables are crisp-tender. Remove from heat; drain, if necessary. Stir cheese and cilantro into meat mixture. Transfer meat mixture to a bowl.
2. Spoon meat mixture down centers of tortillas, dividing evenly. Fold ends of tortillas and roll up tightly. Place roll-ups on medium sheet pan; spray with vegetable oil. Bake 10-12 minutes or until roll-ups are lightly browned and crisp.
3. Remove sheet pan from oven. Cut each roll-up on a bias into four slices and serve with guacamole or Avocado dipping sauce.
Servings: 12 (1/4 roll-up and about 1.5 Tbsp guacamole)
Calories: 280
Total Fat: 13g
Saturated Fat: 5g
Carbohydrate: 26g
Protein: 13g
Fiber: 3g
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