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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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âYoung and old alike enjoy this dish. Iâll sometimes assemble it the night before.â With only 20 minutes of prep, this quick-to-fix oven entree is ideal for weeknight dining. âCeline Weldy, Cave Creek, Arizona Ingredients:
1 pound ground beef (95% lean) |
2 cans (8 ounces each) no-salt-added tomato sauce |
1 can (15 ounces) black beans, rinsed and drained |
1 cup frozen corn |
1 can (4 ounces) chopped green chilies |
2 tablespoons dried minced onion |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
6 whole wheat tortillas (8 inches) |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.
2. In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
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