I made this today with what I had on hand. Our car is still not running and I can't get to the store. These remind me of southwest eggrolls but made with tortillas. They look like taquitos.
1 lb. ground beef
1 can corn, drained
1 can diced tomatoes
1 small can sliced black olives, drained
1 packet taco seasoning/small amount of water
1 packet Knorr mexican rice
Cook the Knorr mexican rice on the side as directed on the package. Brown the beef, drain the fat. Add the taco seasoning and water, cook until done. Add the drained corn, olives, and tomatoes, cook for another minute or two until heated.
In a small amount of oil, heat each corn tortilla just a few seconds on each side until pliable, but not cooked or crispy yet. Use tongs and flip over every few seconds until you think they're good. Dry on paper towels.
Pat each tortilla dry to get as much oil off as you can. Put a small amount of rice, then meat mixture in each tortilla. Roll each one and place seam side down in a 9x13 pan. If you have them, secure with toothpicks so they don't unroll. Bake them at 350 for 30-35 minutes, until the shells are nice and crispy. They should not fall apart when you take them out.
You can probably microwave the tortillas and roll them, then brush with oil for less fat, but I'm not sure how well they'd hold together or how crispy they'd be. Serve eith sour cream, lwettuce, whatever you have. Any rice or even beans could be used too.