Tortilla Casserole

Shared by: Lisa

6 Points Per serving

3/4 pound extra lean ground beef

15 ounces red kidney beans, 1 can

14.5 ounces no-salt-added diced tomatoes undrained

4 ounces chopped green chilies, 1 can

1package taco seasoning mix

6 corn tortillas

3/4 cup nonfat sour cream

3 ounces shredded cheddar cheese

2 tablespoons chopped fresh cilantro

1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet.

2. Add beans, tomatoes, chilies and taco seasoning mix; 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 6 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 6 tortilla halves and remaining beef mixture. Cover tightly with foil. Freeze.

5. Thaw overnight. Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.

Makes 6 Servings.