1 cup frozen whole kernel corn, thawed
or 1 (11-ounce) can whole kernel corn, drained
3 green onions, bias-sliced into 1-inch
pieces
1 pound lean ground beef
10 cherry tomatoes, halved
1 cup (4 ounces) shredded cheddar cheese
or Monterey Jack cheese with jalapeno peppers (optional)
Minced cilantro leaves (optional)
For sauce, in a small bowl stir together
the salsa and cornstarch. Set aside.
Wrap tortillas in foil and bake in a 350*F
(175*C) oven about 10 minutes or until warm. (Or, just before
serving, microwave tortillas, covered, on 100% power-HIGH-about
1 minute or until warm.)
Meanwhile, add oil to a large skillet.
Preheat over medium-high heat. Stir-fry bell pepper, corn, and
green onions in hot oil about 2 to 3 minutes or until bell pepper
is crisp-tender. Remove from skillet.
Crumble beef into skillet. Cook, stirring
occasionally, until browned. Drain fat. Push meat from center
of skillet.
Stir sauce; add to center of skillet.
Cook and stir until thickened and bubbly. Return the cooked vegetables
to skillet. Stir all ingredients together to coat. Stir in the
tomatoes; reduce heat. Cover and cook about 1 minute or until
heat through.
Serve immediately with warm tortillas.
Sprinkle individual servings with cheese and chopped cilantro,
if desired.
