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Thursday, June 24, 2010

Beef & Bean Tortilla Casserole

My teens love Mexican and I love easy this recipe makes us both happy. Source: Parents online

1-1/2 pounds lean ground beef
1 large onion, peeled and chopped
2 teaspoons hot chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2-1/2 cups prepared reduced-sodium salsa (such as Muir Glen Organic or Green Mountain Gringo)
8 fajita-size flour tortillas
1 can (15 ounces) red kidney beans, drained and rinsed
2 cups shredded reduced-fat taco cheese blend (such as Sargento)

Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Crumble in ground beef and onion. Cook for 8 minutes, stirring occasionally. Add chili powder, cumin and salt and cook 1 minute. Stir in 1 cup of the salsa and heat through. Line the prepared baking dish with 2 of the tortillas. Cut a third tortilla into pieces, and use some of the pieces to completely cover bottom of dish. In a medium-size bowl, coarsely mash the beans and stir in 1 cup of the salsa. Spoon mixture evenly over the tortillas in the baking dish. Sprinkle 2/3 cup of the cheese over the top. Place another layer of tortillas (and tortilla pieces) over beans and cheese. Evenly spoon beef mixture over tortillas. Sprinkle with 2/3 cup of the cheese. Place the remaining tortillas over the beef and cheese layer. Top with the remaining 1/2 cup salsa and the rest of the cheese. Cover with foil and bake at 375° for 45 minutes. Remove from oven and allow to set for at least 10 minutes before serving

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