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1
Brown ground beef in a large non-stick skillet over high heat.
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2
No need to drain the beef if you use 95% fat free.
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3
Reduce heat to medium-high and add to the ground beef the black beans, corn kernels, onion, chili powder, tomato sauce, green chiles, lime zest, and cilantro.
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4
Mix it all together, cover skillet, and let the ingredients mingle for 5 minutes.
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5
Add in your cream cheese.
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6
Stir constantly over medium-high heat until cream cheese is melted.
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7
Cover and cook for another 5 minutes, stir occasionally.
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8
Preheat over to 350 degrees.
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9
Cut off 10 large pieces of Reynolds Wrap (about 10 inches).
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10
Place a tortilla shell in the center of each Reynolds Wrap.
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11
Add 1/3 cup of Mexican cheese and 1/2 cup of ground beef mixture to the center of the shell.
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12
Carefully roll up the tortilla in the Reynold's Wrap; folding in the sides as you go.
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13
Place wrapped tortillas on a baking sheet and bake for 10 minutes.
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14
Or --.
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15
Before baking, wrap your tortillas in Reynold's Wrap and place into a gallon size freezer bag.
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16
You can store those in the freezer for up to two months.
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17
Take one out as needed, however, increase baking to 20 minutes.
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18
Serve with salsa and sour cream and chips.
