This recipe comes to you from McCormick Recipe Inspirations - my nomination for the best new grocery product idea for 2010. This will make the perfect dinner for your Cinco De Mayo.
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper
1 lb ground beef
1/2 cup chopped onion
1 can (15 oz) tomato sauce
1 can (15 oz) black beans
1 can (8 3/4 oz) whole kernel corn (undrained)
1 can (4 1/2 oz) chopped green chilies (undrained)
6 flour tortillas (8")
2 cups shredded Cheddar cheese
Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chilies; mix well. Stir in all of the spices except red pepper. Bring to boil Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
Spread 1/2 cup of the beef mixture on bottom of 13 x 9" baking dish sprayed with non-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
Bake in preheated 350 degree oven 15 minutes or until heated through. Let stand 5 minutes before serving.
Note: I don't add the chilies - it's a matter of preference. They are just a little too hot for my taste.