Stacked Sweet Corn, Bean and Beef Casserole (Serves 6)

2 ears fresh corn on the cob
8 oz lean ground beef
7 oz uncooked chorizo sausage
15 oz can pinto beans, rinsed and drained
1 Tbls extra virgin olive oil
1 small red onion, chopped
1 large green or yellow pepper, chopped
2 cloves garlic, minced
3/4 cup bottled chunky salsa
1 Tbls chili powder
2 tsp ground cumin
1/4 tsp cayenne pepper
4 Flour Tortillas, Mission Medium Taco Carb Balance
1-1/2 cups shredded Monterey Jac Cheese
6 Tbls sour cream
1 tomato, chopped

1. Preheat oven to 375 F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or 12 inch pizza pan; set aside

2. In large skillet, cook beef and chorizo until brown and cooked through, breaking up any large pieces with spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.

3. In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.

4. Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. top with sour cream and tomatoes. Slice with a serrated knife.

Makes 6 servings

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.