SKILLET DINNERS - TORTILLA TORTE

By ClaudiaJan

Ingredients

• 1 can (about 19 ounces) black beans
• 2 cans (14'/i ounces each] chili-style chunky tomatoes
• 12 ounces lean ground beef 4 burrito-size flour tortillas (about 10 inches across) 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• Garnish: sour cream, sliced scallions

Details

Servings 6

Preparation

Step 1

1. Drain and rinse beans in a colander.
Put beans and tomatoes in a medium-
size bowl.
2. Cook beef in a large nonstick skillet,
breaking up clumps with a wooden
spoon, 3 to 4 minutes until no longer
pink. Drain in colander, then stir into
beans and tomatoes.
3. Place 1 tortilla in bottom of skillet.
Spread l'/4 cups beef mixture evenly on
top. Sprinkle with '/a cup of the shred
ded Monterey Jack cheese. Repeat lay
ers 3 times, ending with the remaining
!/2 cup cheese.
4. Cover and cook over medium-low
heat 12 to 15 minutes until cheese
melts and torte is hot in center. Cut in
wedges to serve.
Serves 6. Per serving: 407 cal, 24 g pro, 34 gear, 19 g fat, 64 mg chol, 1,053 mg sod. Exchanges: 2V* starch/bread, 2!/2 medium-fat meat, V/3 fat