1 pound lean ground beef
2 tablespoons chili powder
2 cloves garlic, finely chopped
8 ounces shredded Cheddar cheese
2 (14 ounce) cans whole kernel corn beans with liquid
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, cook or brown beef slices to about 1/4 inch thick. Reduce heat. Stir in chili powder, garlic and cheese; cook briefly. Remove from heat. Stir in corn beans and tomato sauce. Roll the hamburger mixture into thin rolls; place onto one tortilla. Roll the tortillas lay side up. Brush with 1/4 cup tomato/chili mixture for decoration.
Bake in preheated oven for 25 minutes, or until taco flesh is easy to see. This is also the time to brush lightly with olive oil in order to brown on all sides. Refrigerate 2 hours.
This was very good, but I found the texture was lacking. I would have to make some changes before I tried it again.