1 l Extra-lean ground beef;
— (ground sirloin)
1/8 ts Garlic powder;
1/2 md Onion; chopped
1/4 ts Chili powder;
1 1/2 c Cooked kidney beans -=OR=-
1 1/2 c Pinto beans;* drained
1 cn (4-oz) green chilies; diced
1/2 c Cream of mushroom soup;
— condensed low-fat
1 c (14-1/2 oz) tomatoes; stewed
— Mexican-style
6 Corn tortillas;
Nonstick cooking spray;
6 oz Sharp Cheddar cheese;grated
— reduced fat
Cook ground beef, garlic, onion and chili powder in frying pan over
medium heat until browned. Add beans and chilies. Preheat oven to
350 F. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes.
Layer on the bottom of an 8 to 9″ pan square baking pan coated with
non-stick spray. Top with half the tomato mixture, half the meat/bean
mixture, and half the cheese. Repeat with a layer of tortillas, meat,
sauce and cheese. Cover loosely with foil and bake in 350 F. for 45
minutes.
Yields
6 Servings