1 1/2 pounds lean ground beef
1 tablespoon vegetable oil
2 medium onions, chopped
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 can (14 1/2 to 16 ounces) tomatoes, drained
6 ounces Monterey Jack cheese, shredded
1 medium tomato, chopped
1 can (8 3/4 ounces) whole-kernel corn, drained
2 tablespoons chopped parsley
6 low-fat flour tortillas (7- to 8-inch diameter)
Preheat oven to 375. Heat 12-inch skillet over high heat until hot. Add beef and cook, stirring frequently, until juices evaporate and meat is well browned. Remove beef to bowl with slotted spoon.
Add oil to skillet and heat over medium heat until hot. Add onions and cook, stirring occasionally until tender and lightly browned. Return beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute, stirring. Stir in canned tomatoes, breaking up tomatoes with side of spoon. Remove skillet from heat and stir in cheese.
In small bowl, mix chopped tomato, corn, and parsley; set aside.
Spoon equal amounts of beef mixture onto center of each tortilla; roll each tortilla jelly-roll fashion and place in shallow 2 1/2-quart casserole. Top with tomato-corn mixture and bake, uncovered, 20 minutes, or until heated through. Makes 6 main-dish servings.
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