Prepared by: Susan Mills-Gray,
University of Missouri Extension
September 4, 2016
Yield: 8 servings (serving size 1/8 of recipe)
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 3/4 cups cooked pinto beans
- 1 (16-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies
- 2 teaspoons ground cumin
- 1/4 teaspoon ground pepper
- 1 dozen corn tortillas
- 16 ounces low-fat cottage cheese
- 1 cup shredded low-fat Monterey Jack cheese
- 1 egg
- Optional: shredded cheddar cheese, chopped fresh tomato, chopped green onions, sliced black olives and lettuce
- Preheat oven to 350°F. Heat 3 tablespoons oil in large frying pan, brown beef; drain.
- Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through.
- To soften tortillas, layer between damp paper towels and microwave until warm. Put layer of tortillas in bottom of greased 9 x 13 inch baking dish. Pour beef mixture over tortillas. Put another layer of tortillas on top. Set aside.
- Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture. Bake 30 minutes.
- Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.
Nutrition information per serving (3/4 cup)
Total Fat: 14g
Source: U.S. Dry Bean CouncilRelated recipes:
Preparing Dry Beans
Pinto Bean Applesauce Rasin Cookies
Spicy Pinto Bean Hummus
Berry Bean Bread
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, August 01, 2016