Tortilla Casserole

• 3/4 lb. extra-lean ground beef round
• 1 (15 oz.) can dark red kidney beans, drained and rinsed
• 1 (14.5 oz.) can no-salt-added diced tomatoes (undrained)
• 1 (4.5 oz.) can chopped green chiles
• 1 (1 1/2 oz.) 40% less sodium taco seasoning mix
• 6 corn tortillas
• 3/4 c. nonfat sour cream
• 3 oz. shredded Mozzarella or Cheddar cheese
• 2 Tbsp. chopped fresh cilantro (if desired)

1. Heat oven to 350u0b0.
2. Spray large nonstick skillet with nonstick cooking spray.
3. Heat over high heat until hot.
4. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked. Drain well; return beef to skillet.
5. Add beans, tomatoes, chiles and taco seasoning mix; mix well.
6. Reduce heat; simmer 5 minutes. Meanwhile, spray 12 x 8-inch baking dish with nonstick cooking spray.
7. Cut each tortilla in half; place 6 halves in bottom of sprayed cooking dish, overlapping slightly.
8. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly.
9. Top with remaining 6 tortilla halves and remaining beef mixture.
10. Cover tightly with foil.
11. Bake at 350u0b0 for 25 minutes.
12. Remove from oven; sprinkle with cheese.
13. Cover; let stand 3 minutes until cheese is melted.
14. Sprinkle with cilantro. Makes 6 servings.

extralean ground beef round, dark red kidney beans, salt, green chiles, taco seasoning mix, corn tortillas, nonfat sour cream, shredded mozzarella, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144113 (may not work)