Print Ingredients 2 cups cooked drained pinto beans or 1 can (15.5 ounce) ½ pound lean ground beef ½ cup chopped onion 1 teaspoon salt 1 can (28-ounce) tomatoes, undrained, cut up 1 can (4-ounce) green chilies, cut up 1 clove garlic, minced, or ¼ teaspoon garlic powder 2 teaspoons chili powder ½ teaspoon cumin (optional) ½ teaspoon oregano 1 can (8-ounce) tomato sauce 6 corn tortillas (6-inch size) 2 cups shredded reduced-fat cheese Number of Servings : 6 Directions Brown ground beef and onions; drain off fat. Add salt, pepper and cooked beans. In a medium saucepan, combine tomatoes, chilies, garlic, cumin, chili powder, oregano and tomato sauce. Bring to a boil; lower heat, cover and simmer for 10 minutes. Spread a thin layer of sauce on the bottom of a 6×10-inch baking pan. Top with 3 tortillas, overlapping as necessary. Spread half of bean/beef mixture over tortillas. Pour sauce over to cover. Sprinkle with half the cheese. Repeat layers with remaining ingredients, ending with a layer of cheese. Bake 30 minutes at 350°. Cut into 6 rectangles. Top with low-fat sour cream, plain yogurt or salsa, if desired.