Melted cheddar cheese brings together these veggie tacos with peppers, carrots, salsa and corn inside flour tortillas. Serve with a dollop of sour cream.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
2 medium red or green pepper s, coarsely chopped
1 cup sliced carrot s
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn
12 flour tortillas (6 inch)
1-1/2 cups KRAFT Shredded Cheddar Cheese
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Let's Make It
Preheat oven to 425°F. Heat oil in large skillet on medium heat. Add peppers and carrots; cook and stir 5 min. Reduce heat to low. Stir in salsa and corn; simmer 5 min., stirring occasionally.
Spoon about 1/4 cup of the vegetable mixture onto half of each tortilla; sprinkle each with 2 Tbsp. of the cheese. Fold tortillas in half; place on baking sheet sprayed with cooking spray. Press top of each tortilla gently into filling to secure.
Bake 5 min. or until cheese is melted. Serve with BREAKSTONE'S or KNUDSEN Sour Cream, if desired.
Prepare as directed except for baking; cover and refrigerate. When ready to serve, bake, uncovered, at 425°F for 15 to 20 min. or until heated through.
For appetizer servings, cut into thirds before serving.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 melts each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.