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Vegetable Taco Melts

  • Prep Time: 10 Minutes (Total Time: 25 Minutes)
  • Serving Size: 6
  • 1 tablespoon Oil
  • 2 Medium Red Or Green Peppers, Coarsely Chopped
  • 1 cup Sliced Carrots
  • 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1 cup Frozen Whole Kernel Corn
  • 1 package (12.5 ounce) TACO BELL® HOME ORIGINALS® Flour Tortillas
  • 1-1/2 cups KRAFT Shredded Cheddar Cheese
  • PREHEAT oven to 425°F. Heat oil in large skillet on medium heat. Add peppers and carrots; cook and stir 5 min. Reduce heat to low. Stir in salsa and corn; simmer 5 min., stirring occasionally.

    SPOON about 1/4 cup of the vegetable mixture onto half of each tortilla; sprinkle each with 2 Tbsp. of the cheese. Fold tortillas in half; place on baking sheet sprayed with cooking spray. Press top of each tortilla gently into filling to secure.

    BAKE 5 min. or until cheese is melted. Serve with BREAKSTONE'S or KNUDSEN Sour Cream, if desired.



    Prepare as directed except for baking; cover and refrigerate. When ready to serve, bake, uncovered, at 425�F for 15 to 20 min. or until heated through.

    Variation For appetizer servings, cut into thirds before serving.