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  • 1 lb extra-lean ground beef
  • 1 cooking onion, chopped (approx. ½ cup)
  • 1 green bell pepper, chopped
  • 1 cup salsa, mild, medium or hot
  • 1/4 cup corn, canned or frozen
  • 1/2 tsp salt
  • 1 tsp EACH chili powder and cumin spice
  • 1/4 tsp dried oregano
  • 1-398 mL (14 fl Oz) can refried beans
  • 1/2 cup Guacamole
  • 1 package flour tortillas, medium sized
  • 1 1/2 cup Cheddar cheese, grated
  • Green onion, sliced (garnish)

In a non-stick skillet over medium-high heat; cook beef, breaking up with the back of a spoon, until no longer pink. Drain fat if necessary. Add onion, garlic, pepper, salsa, corn, salt and spices; cook, stirring occasionally until peppers and onions are tender.

Reheat refried beans; spread a layer of beans on 2/3 of each tortilla, spoon on ¼ cup beef mixture, 1-2 tsp. guacamole and sprinkle with cheese. Roll up towards the bean side; place on a lightly greased baking dish (13’’ X 9-inch), sprinkle with cheese and green onion. Cover with foil and bake at 400˚F (200˚C) oven until heated thoroughly and cheese is melted, about 15 minutes.

Recipe developed and written by Adriana Barros PHEc

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