Tex-Mex is one of my favorite types of food. I just love the ooey-gooey combination of foods with cheese, sour cream and my favorite the jalapeno. I thought maybe I was just tired of Thanksgiving foods but nope - that's not it, this was delicious. Fast, easy and YUMMO!
- 1 package beef crumbles (what ever brand you prefer)
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons minced onion
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 6 whole wheat tortillas (8 inches) - mine were larger so I only used 4
- 1 cup (4 ounces) shredded Daiya cheddar cheese
In a large skillet, over medium heat combine crumbles, tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.
In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas.
Add half of the beef mixture.
Add half of the cheese.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Serve with shredded lettuce, salsa, sour cream and jalapenos.