Light Mexican Casserole

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Ingredients:

1 pound extra-lean ground beef (95% lean)
1 medium onion, chopped
1 medium green pepper, chopped
3/4 cup water
1 tablespoon all-purpose flour
1 tablespoon hot chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
4 whole wheat tortillas (8 inches)
1 cup frozen corn
3/4 cup shredded sharp cheddar cheese
Shredded lettuce and chopped tomatoes, optional

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Directions

In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink.

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Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.

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In a small bowl, combine beans and salsa

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Place two tortillas in a baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers.

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Top with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired.

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