Cooking - for a new lifestyle (Our Test Kitchen)

I haven't woken up Taylor from his nap to taste test this one yet. I think it tastes really really good. It looks pretty good too. And it was quite simple to make. Tortilla Casserole 6 servings 1 pound extra-lean ground beef 1 (15-oz.) can red kidney beans, drained and rinsed 1 (14.5-oz) can diced tomatoes, undrained 1 (4.5-oz.) can chopped green chilies 1 package taco seasoning mix 6 corn tortillas 3/4 cup nonfat sour cream 4 oz (1 cup) grated mozzarella or cheddar cheese 2 tbsp chopped fresh cilantro Heat oven to 350 F. Spray nonstick skillet with non-stick cooking spray. heat over high heat until hot. Add ground beef; brown 8-10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat and simmer for 5 minutes. Meanwhile, spray 12 x 8 (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking di...

The proportions in this recipe depend on what you have in your fridge, how big the dish is you are making this in, and your preferences, so I'll just list the ingredients and once you read the instructions you'll be able to gauge how much you'll need. Or, you could do what I did and use up stuff from the fridge! I used: 1 package small flour tortillas (about 8) 1/2 to 3/4 of a 14 ounce can refried beans (I used vegetarian) 2-3 cups your favourite chili recipe or canned chili (I used my own homemade chili) 2-ish cups shredded cheese (I used marble) 1/2 cup corn (thawed if frozen, drained if canned, left alone if fresh!) Jar of salsa Optional, for garnish (but they make it really, really good) Diced tomato Chopped green onion Ranch dressing Shredded iceberg lettuce In a casserole dish, layer: Tortillas (torn to fit) Refried beans Tortillas Chili Salsa Cheese Repeat layers until your dish is full or your ingredients run out, whichever comes first. Bake in 350 degree oven for...