By The Canadian Living Test Kitchen
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This recipe makes 4 servings
Try this warming meal with creamy sliced avocado on the side.
1 onion, chopped
4 cloves garlic, minced
4 tsp (20 mL) chili_powder
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and cayenne
1 can (19 oz/540 mL) red kidney_beans, drained and rinsed
3/4 cup (175 mL) salsa
4 large flour tortillas
1 cup (250 mL) shredded Cheddar or Monterey_Jack_cheese
1/2 cup (125 mL) light sour_cream
1 cup (250 mL) shredded lettuce
In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.
Bake in 450°F (230°C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.
Additional information :
Tip: To save time, buy shredded cheeses and cheese mixes, such as Tex-Mex.
Source : Canadian Living Magazine: November 2001