• 1 pound ground beef (93/7)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 can (15 ounce) pinto beans
• 1 bottle (8 ounce) taco sauce
• 1 can Rotel
• 1 small can of chopped green chilies
• 1 small can of sliced black olives, drained
• 6 flour tortillas (8 inches), halved (La Banderita fat-free soft taco)
• 2 cups shredded Colby-Monterey Jack cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, taco sauce, tomatoes, chilies and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.

Spread 1 cup meat mixture in a greased 11-in. x 7-in. baking dish. Layer with 4 tortilla halves, 1 cup meat mixture and 2/3 cup cheese. Repeat twice. (I left off the top layer of cheese for the first round in the oven).

Cover with foil and bake at 350° for 20 minutes. Uncover; (add remaining cheese) bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Serves 6-8.  6 servings; approximately 479 calories/serving.  8 servings; approximately 360 calories/serving.  Note: 6 servings makes a very large serving.  If serving with a side, such as taco rice or a salad, 8 servings would still be a nice size serving.