Ingredients
1 1/2
lb ground beef round
1
teaspoon finely chopped garlic
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
cups shredded sharp Cheddar cheese (8 oz)
2
tablespoons chili powder
1/2
teaspoon ground cumin
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa
1
can (10 oz) diced tomatoes with green chiles, drained
1
container (8 oz) sour cream
6
flour tortillas (10 inch)
Preparation
Heat oven to 425°F. Spray 3-quart casserole with cooking spray.
In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.
Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.
