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From the Canadian Living Magazine Test Kitchen "Try this warming meal with creamy sliced avocado on the side"

Provided by Lambkyns

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces lean ground beef
1 onion, chopped
4 garlic cloves, minced
4 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne
1 (19 ounce) can red kidney beans, drained and rinsed
3/4 cup salsa
4 large flour tortillas
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
1/2 cup light sour cream
1 cup lettuce, shredded

Steps:

In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes.
Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa.
Add beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese.
Repeat layers twice.
Top with remaining tortilla and cheese.
Bake in 450°F oven until cheese is melted, 10 minutes.
Slice into wedges; top with sour cream, lettuce and remaining salsa.

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