A home-style Tex-Mex casserole is all it takes to gather my whole family around the dinner table. With its popular flavors and bubbly cheese topping, there’s never a need to worry about leftovers.
—CELINE WELDY CAVE CREEK, AZ
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese
1. In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.
2. In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat the layers. Bake, uncovered, at 350° for about 25-30 minutes or until bubbly.
FREEZE OPTION Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake the casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.