So I made this for dinner tonight. It was my first time making it, and I have to say it was not only really really filling and hearty, but it was really yummy. This is a great recipe to make when you have a half pound of lean ground beef you need to use up.
Ingredients:
2 teaspoons extra vigin olive oil
3/4 cup chopped onion
1 clove of garlic, minced
1/2 pound of lean ground beef
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1 (4 ounce) can diced green chilies
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can tomatoes, drained
1 tablespoon tomato paste
corn tortillas
2/3 cup reduced fat shredded mexican cheese blend
2 tablespoons chopped cilantro (optional for garnish)
Directions:
Preheat oven to 350 degrees
Heat the oil in a large skillet over medium high heat. Add the omion and cook for 3 minutes, or until translucent. Add the garlic, stir and cook for 30 seconds. Add the beef, cumin and chili powder and cook for 5 minutes or until the beef is no longer pink.
Stir in the chilies, beans, tomatoes, and tomato paste. Break up the tomatoes, stir and simmer for 5 minutes.
Spray a 9 inch pie plate with cooking spray. Make a layer of tortillas on the bottom of pie plate. Spoon half of the beef mixture on top. Place a second layer of tortillas on top followed by the rest of the beef mixture. Place the remaining tortilla on top and sprinkle with cheese. Sprinkle the cilantro around the edges if using.
Place in the oven and bake for 15 minutes or until hot and cheese is melted. Cut into four wedges.
Garnish with reduced fat sour cream if desired.
Calories:
310 calories per serving (serving is 1/4 of chili bake)
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