Joanne's Low Fat Beef and Bean Bake

• 8 ounces lean ground beef
• 220 g peas
• 2 (415 g) canned tomatoes
• 2 (400 g) canned kidney beans
• 12 onion
• 2 teaspoons coriander leaves
• 2 tablespoons tomato paste
• 4 ounces low-fat Mexican cheese
• 2 teaspoons cayenne pepper
• 2 teaspoons cumin
• 1 green chili
• 14 teaspoon salt
• 14 teaspoon pepper
• 3 tortillas

1. HEAT oven 180 degrees.
2. BROWN meat in pan until brown; RINSE and DRAIN; return to pan.
3. ADD green chilli diced, diced onion; COOK until soft.
4. ADD kidney beans, canned tomatoes and tomato paste, frozen peas and spices; mix well; SIMMER uncovered 15 minutes.
5. NOTE: If mixture appears to be dry, can add 1/2 cup water.
6. Spray 2 Quart Casserole dish with no fat cooking spray.
7. PLACE one tortilla, 1/2 the mixture.
8. ADD another tortilla and rest of mixture.
9. ADD third and top with cheese.
10. BAKE 15 - 20 minutes until cheese has nice and brown.
11. CUT into slices and serve with rocket and feta.
12. ENJOY!
13. NOTE: I used green chilli diced and included the seeds; can use red or green and deseed; personal preference.
14. NOTE: Taste sauce and add spices according to personal taste (I like it HOT :) ).
15. NOTE: Drain canned peas and kidney beans; I like to add veggies when I get :).

lean ground beef, peas, tomatoes, kidney beans, onion, coriander leaves, tomato paste, lowfat mexican cheese, cayenne pepper, cumin, green chili, salt, pepper, tortillas

Taken from www.food.com/recipe/joannes-low-fat-beef-and-bean-bake-217619 (may not work)