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Mexican Beef and Rice Wraps

1-lb lean ground beef
1-medium onion, chopped
1-clove garlic, chopped
1-red pepper, chopped
1-stalk celery, diced
1-28oz can stewed tomatoes
1-14oz can kidney beans, drained
1-12oz can corn niblets
1/2-tsp chili powder
11/4-cup instant rice
1 1/2-cup grated cheddar cheese
6 to 8 -10 inch tortilla wraps

Brown the ground beef with the onion, garlic, red pepper, and celery in oil until meat is cooked
Add the stewed tomatoes, kidney beans, corn, and chili pepper
Bring to a boil
Stir in the instant rice, cover
Remove from heat and let stand 5 minutes
Spread the mixture on the tortillas and sprinkle the cheese on top
Roll up