Flavorful, southwestern-style ground beef and vegetable filling served in warm flour tortillas...in other words, a tasty burrito filling.

Southwestern Skillet Dinner

1 cup tomato-based salsa

2 teaspoons cornstarch

8 (8-inch) flour tortillas

1 tablespoon vegetable oil

1 medium green bell pepper, cut into thin strips

1 cup frozen whole kernel corn, thawed or 1 (11-ounce) can whole kernel corn, drained

3 green onions, bias-sliced into 1-inch pieces

1 pound lean ground beef

10 cherry tomatoes, halved

1 cup (4 ounces) shredded cheddar cheese or Monterey Jack cheese with jalapeno peppers (optional)

Minced cilantro leaves (optional)

1. For sauce, in a small bowl stir together the salsa and cornstarch. Set aside.
2. Wrap tortillas in foil and bake in a 350°F (175°C) oven about 10 minutes or until warm. (Or, just before serving, microwave tortillas, covered, on 100% power-HIGH-about 1 minute or until warm.)
3. Meanwhile, add oil to a large skillet. Preheat over medium-high heat. Stir-fry bell pepper, corn, and green onions in hot oil about 2 to 3 minutes or until bell pepper is crisp-tender. Remove from skillet.
4. Crumble beef into skillet. Cook, stirring occasionally, until browned. Drain fat. Push meat from center of skillet.
5. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Return the cooked vegetables to skillet. Stir all ingredients together to coat. Stir in the tomatoes; reduce heat. Cover and cook about 1 minute or until heat through.
6. Serve immediately with warm tortillas. Sprinkle individual servings with cheese and chopped cilantro, if desired.

Makes 4 servings.