1 l Extra-lean ground beef; 1/2 c Cream of mushroom soup;
— (ground sirloin) — condensed low-fat
1/8 ts Garlic powder; 1 c (14-1/2 oz) tomatoes; stewed
1/2 md Onion; chopped — Mexican-style
1/4 ts Chili powder; 6 Corn tortillas;
1 1/2 c Cooked kidney beans -=OR=- Nonstick cooking spray;
1 1/2 c Pinto beans;* drained 6 oz Sharp Cheddar cheese;grated
1 cn (4-oz) green chilies; diced — reduced fat
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.
Yields
6 servings