Try this warming meal with creamy sliced avocado on the side.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2001
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1135 mg
- Protein 39 g
- Calories 663.0
- Total fat 29 g
- Cholesterol 82 mg
- Saturated fat 13 g
- Total carbohydrate 63 g
%RDI
- Iron 41.0
- Folate 37.0
- Calcium 32.0
- Vitamin A 23.0
- Vitamin C 25.0
