Southwestern Beef Pockets

• 1 lb ground beef
• 1 medium onion, chopped
• 1 cup spicy vegetable juice cocktail (V8)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 (4 ounce) canchopped mild green chilies
• 12 cup instant rice
• 1 (15 ounce) can refried beans
• 8 (9 inch) flour tortillas
• 8 crisp taco shells
• 34 cup shredded monterey jack pepper cheese

1. Heat a large nonstick skillet over medium-heat; add beef and onion.
2. Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings.
3. Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium.
4. Simmer for 10 minutes.
5. Stir in rice; cover skillet and remove from heat.
6. Let stand for 5 minutes.
7. Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap.
8. Microwave on MEDIUM until heated through, about 3 minutes.
9. Spread beans over each tortilla.
10. Stir beef and rice mixture; spoon into taco shells.
11. Place 1 taco on each tortilla.
12. Fold tortillas around tacos.
13. Sprinkle filling with Monterey Jack cheese.

ground beef, onion, vegetable juice cocktail, ground cumin, salt, green chilies, instant rice, beans, flour tortillas, taco, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/southwestern-beef-pockets-484161 (may not work)