Corn Tortilla Casserole
Talk about a shell of a meal. We've got a mouth-watering Mexican meal that is second to none. A combination of fresh vegetables, beef and cheese makes for a one-pot meal that's bursting with goodness. Did we mention it's low in cholesterol?
- 1 lb. ground beef
- 1 onion, chopped
- 1 green bell peppers, chopped
- 1 garlic clove, minced
- 1 tbsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. cumin
- 1 can of no salt added tomatoes
- 8 oz. no salt added tomato sauce
- 1 can of no salt added kidney beans
- 12 corn tortillas
- 3/4 cup Swiss cheese, shredded
In a skillet over medium heat, sauté the ground beef, onion, pepper and garlic until the beef is done. Drain off excess fat. Add tomato sauce, tomatoes and spices. Simmer mixture for 2 minutes. Place a layer of 4 tortillas in the bottom of a 9x13 inch-baking pan that has been sprayed with non-stick vegetable spray. Place a layer of the beef mixture on top, then 4 more tortillas, the beans, the final 4 tortillas and the rest of the beef mixture. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until cheese has melted.