Tex Mex Chili Bake
- 2 tsp extra virgin olive oil
- 3/4 cup chopped onion
- 1 garlic clove, minced
- 1/2 pound lean ground beef (I used turkey)
- 1 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 (4-ounce) can diced green chilies
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes
- 1 Tbsp tomato paste
- 3 (8-inch) corn tortillas
- 2/3 cup reduced fat shredded Mexican cheese blend
Preheat the oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, or until translucent. Add the garlic, stir, and cook for 30 seconds. Add the beef, cumin, and chili powder and cook for 5 minutes, or until the beef is no longer pink.
Stir in the chilies, beans, tomatoes, and tomato paste. Stir and simmer for 5 minutes.
Spray a 9-inch pie plate with cooking spray. Lay 1 tortilla on the bottom of the pie plate. Spoon half of the beef mixture on top. Place the second tortilla on top followed by the rest of the beef mixture. Place the remaining tortilla on top and sprinkle with the cheese.
Place in the oven and bake for 15 minutes, or until hot and the cheese is melted. Cut into four wedges.
Calories 310, Carbs 38, Total Fat 6, Protein 26, Fiber 10, Cholesterol 25, Sodium 330