Fiesta Casserole

An image depicting the fiesta casserole recipe

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.