Low-Fat Beef and Bean Tortilla Bake
photo by teresas
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb extra lean ground beef
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 2⁄3 cup water
- 3⁄4 cup reduced-fat sharp cheddar cheese (3 oz.)
- 3 (8 inch) flour tortillas, cut in half, then crosswise into 1/2 inch strips
directions
- Heat oven to 350 degrees. In 12 inch skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until brown; drain, stir in beans, tomatoes, seasoning mix and water. Cook 2-4 minutes. stirring occasionally, until heated through. Stir in 1/2 cup of cheese.
- In an 8 inch square glass baking dish, spread 2 cups of beef mixture. Top with half of the tortilla strips. Spoon half of the remaining beef mixture over strips. Add remaining tortilla strips; top with remaining beef mixture.
- Bake uncovered about 30 minutes, until bubbly and heated through. sprinkle with remaining cheese and bake 5 minutes longer, until cheese is melted.
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Reviews
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I make this recipe last week. I loved it! I will be making it again tonight. I used jalepeno & cheddar wraps instead of tortillas. I also Ro-tel diced tomatoes w/green chiles and Ro-tel tomato sauce. I don't like things too spicy. This had jsut the right abount of heat. YUMMY! I am looking forward to dinner tonight!
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Great low-fat dish. I did make a few small changes. I threw in 1 diced jalapeno pepper for extra heat and replaced the water with (suggested) el pato tomato sauce. I love that stuff. I was out of pinto beans so used kidney instead. I also dry fried my tortilla strips to keep them crispy. I served it over some lettuce and topped it with low-fat sour cream. This makes so much that I had to put it in a 9X13 pan. We loved this and I'm sure the leftovers are going to be wonderful too. Thanks for posting. :)
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I love "Campbell's" recipe for a similar tortilla bake, but I was looking for one with beans and with a chili flavor. This was it! You can't beat the ease and flavor of this recipe. I used corn tortillas that I cut with scissors. I was short on time so I skipped baking in the oven. I used tomato sauce and canned diced tomatoes. I really love the creaminess that t. sauce gives to it. Thanks Jenn, for posting a great comfort food. Roxygirl
Tweaks
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I make this recipe last week. I loved it! I will be making it again tonight. I used jalepeno & cheddar wraps instead of tortillas. I also Ro-tel diced tomatoes w/green chiles and Ro-tel tomato sauce. I don't like things too spicy. This had jsut the right abount of heat. YUMMY! I am looking forward to dinner tonight!
-
Great low-fat dish. I did make a few small changes. I threw in 1 diced jalapeno pepper for extra heat and replaced the water with (suggested) el pato tomato sauce. I love that stuff. I was out of pinto beans so used kidney instead. I also dry fried my tortilla strips to keep them crispy. I served it over some lettuce and topped it with low-fat sour cream. This makes so much that I had to put it in a 9X13 pan. We loved this and I'm sure the leftovers are going to be wonderful too. Thanks for posting. :)
RECIPE SUBMITTED BY
cali~jenn
rancho cucamonga, CA
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