Directions:
- Preheat oven to 400 degrees farenheit.
- Cut the roast in small strips (fajita style), and brown it in a hot pan.
- While the meat is browning shred the cheese, slice the tomatoes, chop the green pepper, and dice the onion.
- After meat is browned, drain off any fat and add taco seasoning along with a half cup of water. Bring up to a simmer.
- Once everything is prepared, lightly grease a 13x9 baking dish and layer ingredients starting with tortillas, then a layer of meat, followed by the tomatoes, green peppers, and onions. Repeat layering, reserving the cheese for the top.
- Cover pan with aluminum foil and bake for 45 minutes Remove foil and continue to bake uncovered for additional 15 mins, until cheese just begins to brown.
- You could also add a can of bean (black beans or pinto) as an additional layer if you wish. I would have included in the recipe but I don't happen to have any on hand.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146 Kcal (611 kJ) | ||
| Calories from fat | 52.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 9% | |
|---|---|---|---|
| Cholesterol | 49.53mg | 17% | |
| Sodium | 70.88mg | 3% | |
| Potassium | 330.87mg | 7% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 16.86g | 34% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.37 Kcal (462 kJ) | ||
| Calories from fat | 40.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 9% | |
|---|---|---|---|
| Cholesterol | 37.45mg | 17% | |
| Sodium | 53.58mg | 3% | |
| Potassium | 250.14mg | 7% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 1.97g | 10% | |
| Dietary Fiber | 0.83g | 4% | |
| Protein | 12.75g | 34% | |
| Vitamin C | 10.3mg | 23% | |
| Iron | 0.9mg | 7% | |
| Calcium | 31.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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