Southwest Tortilla Stack

I love casseroles and main dish meals for the ease of preparation, but also because often they can be made ahead and reheated at meal time. This casserole has all of the flavor of the southwest without being overly spicy, which keeps it a nice family meal. Of course, sour cream would be wonderful dolloped on top, and chips and salsa would be great alongside to carry out the southwest theme. I served Salsa Corn, a new idea that we liked, so I will post the recipe tomorrow. Blessings...

Recipe:

1/2 lb. ground beef (I use 7% fat)
1 cup chopped onion
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (8 oz.) tomato sauce
1 can (4 oz.) diced green chilies
1 tsp. Southwest seasoning or taco seasoning
salt to taste
4 8-inch flour tortillas
2 cups Mexican four cheese blend, Jack cheese, or medium cheddar


1. Brown beef and onion, crumbling beef. Add beans, tomatoes, tomato sauce, chilies, Southwest seasoning and a bit of salt, if desired. Simmer, uncovered, for 15 minutes to blend flavors and thicken sauce.
2. Spread about 1 cup of sauce in a 9 x 9-inch baking dish. Top with one tortilla, some sauce and 1/2 cup cheese, repeat layers ending with cheese.
3. Bake in a 325 degree oven for 20 - 25 minutes or until heated through and sauce is bubbly. Cut into wedges to serve.

Yield: 6 servings
384 calories per serving
6 gms. fiber