Prep/total time 25 minutes | Yield: 12 servings
1 pound lean ground beef
1 can (28 ounces) barbecue-flavored baked beans
2 cups frozen corn, thawed
4-1/2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded cheddar cheese
12 flour tortillas (8 inches), warmed
3 cups shredded lettuce
1-1/2 cups chopped fresh tomatoes
3/4 cup sour cream
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, corn and Worcestershire sauce; mix well. Bring to a boil.
Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes, and sour cream. Roll up.