Taco Casserole by Deana

By deanarrca

Ingredients

• 1 can pinto beans, (about 15 oz), processed smooth in blender or food processor
• 1 lb. extra lean ground beef, browned -- drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon cayenne pepper, optional
• 8 ounces tomato sauce
• 2 teaspoons chili powder
• 1 can Mexicorn, drained
• 4 medium flour tortillas, cut into triangles
• 4 ounces American cheese, grated (or cheddar, or colby)
• 1/2 teaspoon chili powder, garnish

Details

Servings 8

Preparation

Step 1

Preheat Oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray. Process undrained canned beans smooth in a blender or food processor (Or you can use a can of fat free refried beans). Spread processed beans onto bottom of prepared pan. Combine browned meat with garlic, cumin, cayenne, chili powder and tomato sauce. Spread over beans. Top with Mexicorn, then tortilla triangles, and last sprinkle cheese on top. Sprinkle 1/2 teaspoon chili powder on top. Bake for 20 to 30 minutes or until heated through and cheese is melted. Check it neaar the end of cooking to make sure the cheese is melted but not over browned.


MICROWAVE DIRECTIONS: Instead of baking in the oven you can micro-cook for 20 to 22 minutes on Medium High (75%) power. Remove from oven and let stand 5 minutes.

Serve with chopped lettuce and tomato garnish.

Dietary exchanges: 1 bread, 2 vegetables, 2 lean meat

Notes:

NOTES : This may be assembled and frozen for later baking.