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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Canadian Living Magazine Test Kitchen Try this warming meal with creamy sliced avocado on the side Ingredients:
12 ounces lean ground beef |
1 onion, chopped |
4 garlic cloves, minced |
4 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
1 (19 ounce) can red kidney beans, drained and rinsed |
3/4 cup salsa |
4 large flour tortillas |
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded |
1/2 cup light sour cream |
1 cup lettuce, shredded |
Directions:
1. In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
2. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
3. In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
4. Add beef mixture; stir to blend.
5. Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
6. Repeat layers twice.
7. Top with remaining tortilla and cheese.
8. Bake in 450°F oven until cheese is melted, 10 minutes.
9. Slice into wedges; top with sour cream, lettuce and remaining salsa.
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