Ingredients:
1 lb. extra-lean ground beef
1 each red pepper, large carrot and large onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz. each) no-salt added diced tomatoes, undrained
2 c. chunky salsa
1 tsp. ground cumin
1 c. frozen corn
6 flour tortillas (8 inch), cut in half
1 can (16 oz.) refried beans
1 pkg. (8 oz.) Mexican style shredded cheese
Directions:
Heat oven to 400 degrees.
Brown meat with peppers, carrots, onions and garlic in a large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes. Remove from heat. Stir in corn.
Spread 2 c. tomato mixture onto bottom of 9x13 baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut sides of tortillas facing the sides of the dish. Cover with layers of half the beans, 2 1/2 c. of the remaining tomato mixture and 1/2 c. cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with a sheer of foil sprayed with cooking spray.
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