3/4 lb. ground beef
2 c. Pace picante sauce
1/2 c. sliced green onions with tops
1 (8 oz.) pkg. cream cheese, softened
Shredded lettuce
Dairy sour cream
1 sm. red bell pepper, chopped
1 can (8 oz.) whole kernel corn, drained
10 flour tortillas, 7 to 8 inches
1 c. shredded Cheddar cheese
Chopped tomato

Brown meat in 10 inch skillet; drain. Add 1 cup picante sauce. Simmer uncovered 10 minutes or until most of the liquid is evaporated. Stir in corn; remove from heat and set aside. Spread cream cheese evenly over one side of each tortilla; roll up. Place seam down in greased 13 x 9 x 2 inch baking dish. Spoon remaining 1 cup picante sauce evenly over burritos; sprinkle with remaining cheese. Bake at 350 degrees for 15 minutes or until cheese is melted and burritos are hot. Top with lettuce, tomato, sour cream and additional picante sauce. Makes 5 servings.