Spicy Chipotle Rub and fresh corn give this Tex-Mex finger food an authentic flair.
Preheat oven to 450°F. Remove corn kernels from cobs using Kernel Cutter. Finely dice bell pepper using Santoku Knife. Chop cilantro using Food Chopper, if desired; set aside. Place ground beef, rub and salt in (10-in.) Sauté Pan. Cook over medium-high heat 5-7 minutes or until beef is no longer pink, breaking beef into crumbles using Mix ‘N Chop. 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 using Small Mix ‘N Scraper®. Transfer meat mixture to Classic Batter Bowl.
Spoon meat mixture down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place roll-ups on Medium Sheet Pan; spray with vegetable oil using Kitchen Spritzer. Bake 10-12 minutes or until roll-ups are lightly browned and crisp.
Remove sheet pan from oven to Stackable Cooling Rack. Cut each roll-up on a bias into four slices and serve with guacamole or Avocado Dipping Sauce.
U.S. Nutrients per serving: Calories 280, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 26 g, Protein 13 g, Sodium 640 mg, Fiber 3
Avocado Dipping Sauce: Peel 1 ripe avocado using Avocado Peeler; place in Small Batter Bowl. Mash avocado using Mix 'N Masher. Add 1/2 cup sour cream, 1 tsp lime juice, 1/4 tsp salt and dash of hot pepper sauce; mix well.
If desired, ground turkey can be substituted for the ground beef.
To make tortillas easier to work with, place them on a microwave-safe plate. Microwave on HIGH 5-10 seconds or until they're slightly warm.
Any flavor of flour tortillas, such as sun-dried tomato, can be used in this recipe. For a fun presentation, use a variety of different flavors.
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