| 1 lb | Lean ground beef |
| 1 cup | Frozen bellpepper and onion stir-fry |
| 1 cup | Frozen corn niblets |
| 1/4 cup | Taco sauce |
| 1 tsp | Chili powder |
| 1/2 tsp | Garlic salt |
| 1/2 tsp | Cumin |
| 1 (16 oz) can | Refried beans |
| 8 | (8-inch) flour tortillas |
| 2 cups | Finely shredded monterey jack cheese |
| 2 tbsp | Butter, melted |
| 2 | Medium tomatoes, chopped |
| 2 cups | Shredded lettuce |
1. Heat oven to 350. Cook ground beef in large skillet over medium-high heat for 2-3 minutes ot until just browned, stirring frequently. Add bell pepper and onion stir-fry, corn; cook 4-6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
2. Add taco sauce, chili powder, cumin, and garlic salt; mix well. Cook an additional 2 minutes.
3. Spread about 1/4 cup refried beans ovewr each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased 15 x 10 x 1-inch baking pan. Brush each filled tortilla with butter.
4. Bake at 30 for 30-35 minutes or until golden brown and heat through. Serve with tomatoes and lettuce.