| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains, Dairy | Mexican | Sandy eggo, Mexican, Ground/meat | 6 | Servings |
INGREDIENTS
| 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 -=OR=- |
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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