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.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts
the number of servings in multiples of 6 only.
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.