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Method Preheat the oven to 180C. Fry the meat in a large pan with a rather slow heat. Add half of the salsa with the meat. Simmer yehl for 5 minutes. Add the rice out. Simmer until the liquid is absorbed (about 10 minutes). Add the beans and allow to simmer yet. Remove the pan from the heat and stir 1 cup of the cheese together. Heat the tortillas in the microwave until they are soft. Put the filling on each cookie, roll up. Place the tissue in fireproof yehl dish. Put the remaining salsa over the tissue. Finished with aluminum foil and bake for 30 minutes. Garnish with sour cream.
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