Ingredients
1
lb. lean ground beef
1
(16-oz.) jar Old El Paso™ Salsa
1
(11-oz.) can whole kernel corn, red and green peppers
4
(6-inch) soft corn tortillas, halved, cut crosswise into 1/2-inch strips
4
oz. (1 cup) shredded hot pepper Monterey Jack cheese
2
tablespoons chopped fresh cilantro, if desired
Preparation
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add salsa, corn and tortilla strips; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until tortilla strips are tender, stirring occasionally. (If mixture seems dry, add 2 to 3 tablespoons water.)
Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Sprinkle with cilantro.
