- 12
Ingredients
- Ingredients
- 1-1/2 pounds uncooked chorizo, casings removed or bulk spicy pork sausage
- 1 small onion, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) Hunt’s® Tomato Sauce
- 1 can (11 ounces) Mexicorn, drained
- 2 cans (4 ounces each) chopped green chilies
- 1 cup salsa
- 1/4 cup minced fresh cilantro
- 3 teaspoons each ground cumin, chili powder and paprika
- 2 teaspoons garlic powder
- 12 corn tortillas (6 inches)
- 2 large tomatoes, sliced
- 2 cups (8 ounces) shredded Monterey Jack or cheddar-Monterey Jack cheese
Preparation
Step 1
Directions
* Crumble chorizo into a large skillet; add onion. Cook and stir over medium heat for 6-8 minutes or until meat is fully cooked; drain. Add the beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through.
* Place six tortillas in the bottom of a greased 13-in. x 9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
* Cover and bake at 375° for 40 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 420 calories, 24 g fat (10 g saturated fat), 67 mg cholesterol, 1,370 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.