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    Mexican Casserole

    Source of Recipe


    List of Ingredients

    1 lb extra lean ground beef

    1/2 cup onions (chopped)

    1/4 cup chopped canned jalapeno slices

    2 cups chopped fresh tomatoes (or 15 oz can diced canned tomatoes)

    1 (15 ounce) can kernel corn (drained)

    1 (15 ounce) can black beans (rinsed and drained)

    1 (1 1/4 ounce) package taco seasoning mix

    8 corn tortillas

    3/4 cup nonfat sour cream

    1/3 cup shredded reduced-fat Mexican cheese blend

    1/3 bunch chopped fresh cilantro, to taste


    Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly.

    Return beef/onions to skillet.

    Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

    Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.

    Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture.

    Heat oven to 350F. Bake at 350F for 25 minutes.

    Remove from oven; sprinkle with cheese.

    Cover; let stand 5 minutes or until cheese is melted.

    Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc

    Makes 6 large Servings at 6.5 pts




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