Light Mexican Casserole

Ingredients

• • 1 pound extra-lean ground beef (95% lean)

  • 1 medium onion, chopped

  • 1 medium green pepper, chopped

  • 3/4 cup water

  • 1 tablespoon all-purpose flour

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon salt

  • 2 cups refried beans

  • 1/2 cup salsa

  • 4 tortillas (8 inches)

  • 1 cup corn, drained

  • 3/4 cup shredded sharp cheddar cheese

  • Shredded lettuce, pico de gallo and sour cream toppings (optional)

Directions

• 1. In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink.

  2. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt.

  3. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.

  4. In a small bowl, combine beans and salsa.

  5. Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray.

  6. Layer with half of the beef mixture, bean mixture and corn; repeat layers.

  7. Top with cheese.

  8. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

  9. Let stand for 5 minutes before cutting.

  10. Serve with lettuce, pico de gallo and sour cream if desired. Yield: 6 servings.

Sources https://www.tasteofhome.com/recipes/light-mexican-casserole