Burrito Casserole
1-1/2 lb. lean ground beef
1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp cumin
1/4 tsp dried oregano
1 14.5- to 16-oz. can tomatoes, drained
6 oz. Monterey Jack cheese, shredded
1 medium tomato, chopped
1 8-3/4 oz. can whole kernel corn, drained
2 tbsp chopped parsley
6 low-fat flour tortillas 7-8 inch diameter
Preheat oven to dg375. Heat 12-inch skillet over high heat until hot.
Add beef and cook, stirring frequently, until juices evaporate and
meat is well browned. Remove beef to bowl with slotted spoon.
Add oil to skillet and heat over medium heat until hot. Add onions
and cook, stirring occasionally, until tender and lightly browned.
Return beef to skillet and stir in chili powder, salt, ground red
pepper, cumin and dried oregano. Cook 1 minute, stirring. Stir in
canned tomatoes. Remove skillet from heat and stir in cheese.
In small bowl, mix chopped tomato, corn and parsley; set aside.
Spoon equal amounts of beef mixture onto center of each tortilla,
roll each tortilla jelly-roll fashion and place in shallow 2-1/2 quart
casserole. Top with tomato-corn mixture and bake, uncovered 20 minutes
or until heated through.
Makes 6 main dish servings--575 calories each.
Happy cooking
Sherri
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