1 lb. extra lean ground beef
1/2 c. frozen corn
1 tub Philadelphia Santa Fe Blend Cooking creme, divided
1 c. Kraft shredded triple cheddar cheese with a touch of Philadelphia, divided
1 c. fresh salsa, divided
10 flour tortillas (6 inch)
1 tbsp. chopped fresh cilantro
Heat oven to 350º.
Brown meat in large nonstick skillet; drain. Return to skillet. Add corn and 3/4 c. each cooking creme, shredded cheese, and salsa; mix well.
Spoon about 1/3 c. meat mixture down the center of each tortilla; roll up.
Place, seam-sides down, in 13x5 inch baking dish sprayed with cooking spray; top with remaining cooking creme, salsa and cheese.
Bake 15 to 20 minutes or until heated through. Sprinkle with cilantro.
I totally forgot the cilantro in the end. These turned out really wonderful. I used the shredded cheese I had on hand which is a combination of Mexican blend and cheddar cheese. And I used my favorite salsa from Whole Foods instead of the fresh salsa.