Layered Tortilla Bake
Makes 8 Servings
1 pound VERY lean ground beef
1 can dark red kidney beans, drained & rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
(if you can't find this substitute with any other kind)
1 can (4 oz) chopped green chiles (mild)
1 pkg (1.25 oz) McCormicks 30% less sodium Taco Seasoning
1 pkg (10 oz) corn tortillas (12, 6-inch tortillas) -
Try Diane's Corn Tortilla's Thin (1 PT for 2)
1 cup (4 oz) shredded low fat cheddar cheese
Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;
drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;
simmer 5 min. Spray 9 x 13 " baking dish with nonstick cooking spray. Cut
tortillas in half; place half of them in bottom of baking dish, overlapping.
Spoon half of beef mixture evenly over tortillas. Cover with remaining
tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.
PER SERVING: 280 Calories, 9 g Fat, 6 g Dietary Fiber
Freezer Tip: Use two 8" x 8" baking pans. (cut tortillas into 4ths so
they fit better). Cover with foil and freeze. Place in 350 degree oven
straight from freezer. Bake 1 hour or until internal temperature reaches 160 degrees.