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Main dishes

Vegetable Taco Melts

Vegetable Taco Melts recipe
photo by:kraft
I tried this and we all loved it! Even my husband, who iis a die-hard meat man. I like to vary the colors of the peppers (and the heat! ) and the types of veggies nd cheese...read more
posted by
 a cook
on 4/29/2003
time
prep:
10 min
total:
25 min
servings
total:
6 servings, 2 melts each
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What You Need

1
Tbsp.  oil
2
medium  red or green peppers, coarsely chopped
1
cup  sliced carrots
1-1/2
cups  TACO BELL® Thick & Chunky Salsa
1
cup  frozen whole kernel corn
12
 flour tortillas (6 inch)
1-1/2
cups  KRAFT Shredded Cheddar Cheese

Make It

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Make Ahead
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.
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