Beef and Bean Casserole
1 lb. ground round
2 onions, finely chopped
3 cloves garlic, minced
1 lb. black beans, mashed
1 Tbs. olive oil
2 Tbs. canned chopped green chili peppers
1 Tbs. chili powder
1-1/2 tsp. ground cumin
2 cups tomato sauce
1 lb. Italian-style stewed tomatoes, very coarsely chopped
12 corn tortillas
3/4 cup shredded cheddar cheese
Preheat oven to 350°F.
Sauté meat, half the onion and 1 clove of garlic in a flameproof
casserole over medium high heat 5 minutes, stirring frequently to break
up meat, until meat loses its pink color. Drain excess fat. Stir in
mashed black beans. Transfer mixture to a bowl and set aside. Wipe
casserole clean. Heat the oil in same casserole over medium heat.
Sauté remaining onion 3 minutes until softened. Add remaining garlic,
chili peppers, chili powder and cumin. Sauté 30 seconds. Add tomato
sauce and tomatoes with juice. Bring to a boil. Reduce heat to low,
simmer partially covered 20 minutes or until sauce is slightly
thickened. Transfer all but 1/2 cup sauce into the meat and bean
mixture. Mix thoroughly. Transfer the remaining sauce to a bowl and keep
warm. Dip half the tortillas, one at a time, in the hot tomato sauce
until softened. Arrange tortillas in the bottom of the casserole. Spread
meat and bean mixture evenly over tortillas. Repeat procedure with
remaining tortillas, arranging over meat and bean mixture. Sprinkle with
the shredded cheese. Bake 35 minutes or until bubbly and cheese is
melted. Let stand 5 minutes before serving.
Per serving: calories 520, fat 21.9g, 37% calories from fat, cholesterol
67mg, protein 28.0g, carbohydrates 55.2g, fiber 10.9g, sugar 14.1g,
sodium 991mg, diet points 10.5.
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