Tex Mex Chili Bake

2 tsp extra-virgin olive oil
3/4 cup chopped onion
1 garlic clove, minced
1/2 lb lean beef
1 1/2 tsp cumin
1/2 tsp chili powder
1 (4oz) can of diced green chilies
1 (15oz) can of pinto beans, rinsed and drained
1 (15oz) can tomatoes, drained
3 (8 in) corn tortillas
2/3 cup reduced-fat shredded Mexican cheese blend

1. Preheat oven to 350 degrees

2. heath the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, or until translucent. Add the garlic, stil, and cook for 30 seconds. Add the beef, cumin and chili powder and cook for 5 minutes, or until the beef is no longer pink.

3. Stir in the chilies, beans, tomatoes, and tomato paste. Break up the tomatoes, stir, and simmer for 5 minutes.

4. Spray a 9 inch pie plate with cooking spray. Lay 1 tortilla on teh bottom of the pie plate. Spoon half of the beef mixture on top. Place second tortilla on to followed by the rest of teh beef mixture. Place the remaining tortilla on top, and sprinkle with the cheese.

5. Place in the oven and bake for 15 minutes or until hot and the cheese is melted. Cut in to 4 wedges.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AKLILLIE.