Post by Sheila on Apr 26, 2008 11:00:21 GMT -5
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 -ÿÿ
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.
(ground sirloin)
1/8 ts Garlic powder
1/2 md Onion chopped
1/4 ts Chili powder
1 1/2 c Cooked kidney beans -ÿÿ
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.