tortilla casserole

**The following article was written by guest contributor, Kimberley Bostic.**

You can add mushrooms if you like, or spice it up with jalapenos, add more or less seasoning, etc. Another wonderful thing is there is plenty to feed a family of 4 and have leftovers for another full meal.

Ingredients:

8 corn tortillas
1 1/4 cups beef broth, divided
2 tablespoons olive oil
1 cup finely chopped onions
1 cup finely chopped green pepper
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1 pound ground lowfat ground beef (7% fat recommended)
1 can fiesta style corn, drained
1 cup reduced-fat sour cream
1 (15-ounce) can diced tomatoes – do NOT drain
1/2 package taco seasoning (Wick Fowler’s recommended)  - adjust amount of seasoning if you want, keep in mind young children may want less spicy
1 cups Mexican cheese (shredded – reduced fat)
1/2 cup crushed baked tortilla chips
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked.  Set aside.

In a large skillet over medium-high heat and add olive oil. Saute onions, peppers, cumin and garlic for 5 minutes until slightly browned. Add ground beef and cook until cooked through, about 7 to 9 minutes. Add remaining 1/4 cup beef broth and remaining ingredients, except cheese and tortilla chips. Add salt and pepper. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.

Lay 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of ground beef mixture and half of cheese. Repeat layers. Top with crushed tortilla chips.

Place in oven and bake for 30 minutes.