8 (8-inch) flour tortillas
1 1/2 cups tomato juice
1 envelope taco seasoning mix
1 tablespoon vegetable oil
1/2 pound ground beef
1 (16 ounce) can refried beans
3 cups shredded Cheddar cheese, divided
1 small avocado
1 tablespoon lemon juice
1 1/2 cups shredded lettuce
1 cup chopped tomato
Wrap tortillas securely in aluminum foil; bake at 350 degrees F for 15 minutes or until thoroughly heated.
Combine tomato juice, seasoning mix and oil; stir well, and set aside.
Cook ground beef in a large skillet until browned, stirring to crumble; drain.
Stir in beans and 1/2 cup tomato juice mixture. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally.
Remove from heat.
Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down in a lightly greased 13 x 9-inch baking dish.
Pour remaining tomato juice mixture over casserole.
Cover and bake at 350 degrees F for 30 to 35 minutes.
Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts.
Peel and cube avocado; toss with lemon juice.
Sprinkle avocado, lettuce and tomato over casserole.
Yield: 4 servings
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