This is a DELICIOUS dish that you can actually make with combining leftovers from other dishes! Kind of like a “pantry cleaning out” night… or a refrigerator “clean out” night!
I combined 2 different recipes to come up with the above… totally worth it!
Recipe #1 http://www.food.com/recipe/mexican-casserole-6-5-weight-watcher-points-135814
Recipe #2 http://recipes.sparkpeople.com/recipe-detail.asp?recipe=674526
1 lb extra lean ground beef (drained or rinsed!) (I used 1/2 lb. leftover taco meat, already seasoned with taco seasoning)
1/2 cup onion (chopped)
1/2 can Rotel with green chilis (mild) (OR 3/4 cup of salsa from your fridge!!)
1 1/2 cup frozen corn
1 roasted red bell pepper, diced
1 (15 ounce) can black beans (rinsed and drained)
(If you don’t have leftover taco meat, you need 1 packet taco seasoning, as well in the list of ingredients… OR, use this to MAKE YOUR OWN taco seasoning! Quite easy!! : http://www.abigmouthful.com/homemade-taco-seasoning-and-turkey-tacos/
3-4 Flour tortillas (depending on how many layers you want to make)
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste (or less (or more)
Preheat the oven to 375 degrees Fahrenheit.
Line a deep-dish 9″ pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.
Place a small saute pan over medium heat. Coat with cooking spray.
Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.
Place one tortilla in the bottom of the prepared pie pan.
Layer on half of the ground beef, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa (or Rotel), sprinkle on 1/3 cup cheese and top with a tortilla.
Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.
Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.
Let cool for five minutes before slicing into six wedges and serving.