Ingredients

1 lb extra lean ground beef (drained or rinsed!)

1/2 cup onion, chopped

1/4 cup canned jalapeno slices, chopped

2 cups tomatoes, chopped or a 15oz can diced tomatoes

1 15 oz can kernel corn (drained)

1 15 oz can black beans (rinsed and drained)

1 (1 1/4 ounce) package taco seasoning mix

8 corn tortillas

3/4 cup nonfat sour cream

1/3 cup reduced-fat Mexican cheese blend, shredded

1/3 bunch fresh cilantro, chopped, to taste

Preparation

25 mins

  1. Brown ground beef and onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.

  2. Add corn, black beans, tomatoes, chilies/ jalapenos and taco seasoning; mix well. Reduce heat; simmer 5 minutes.

  3. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.

  4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & freeze for later OR cook as directed below…).

  5. (Thaw overnight if frozen) Heat oven to 350ºF. Bake for 25 minutes.

  6. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa.