- 6
- 25 mins
- 50 mins
Ingredients
- 1 pound lean ground beef, drained and rinsed
- 1/2 c onions, chopped
- 1/4 c canned jalapeno slices, chopped
- 2 c fresh tomatoes, chopped or 1 15-ounce can diced tomatoes
- 1 15-ounce can kernel corn, drained
- 1 15-ounce can black beans, rinsed and drained
- 1 1 1/4-ounce package taco seasoning mix
- 8 corn tortillas
- 3/4 c nonfat sour cream
- 1/3 c reduced-fat Mexican cheese blend, shredded
- 1/3 bunch fresh cilantro, chopped
Preparation
Step 1
1. Brown ground beef and chopped onions in large skillet; brown 10-12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
2. Add corn, black beans, tomatoes, chillies/jalapenos and taco seasoning mix; mix well. Reduce heat simmer 5 minutes.
3. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray, Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly, Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil and freeze for later or cook as directed below.)
5. (Thaw overnight if frozen) Heat oven to 350 degrees. Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc,