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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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Bobbimn January 05, 2012

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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teresas May 06, 2010

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

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Roxygirl in Colorado December 23, 2008
Low-Fat Beef and Bean Tortilla Bake