| Prep Time: 15 Minutes
Cook Time: 22 Minutes
Stand Time: 5 Minutes
¾ Pound ground round
1 ½ Teaspoons chili powder
1 Clover garlic, minced
1 (15-ounce) can or 1 ½ cups
2 Tablespoons red wine vinegar
Kidney beans, rinsed and drained
½ Cup sliced green onions ( about 2
Green onions)
2 Tablespoons tomato paste
5 (6-inch) corn tortillas
1 ¼ Cups canned no-salt-added
Chicken broth
1 Tablespoon plus 2 teaspoons
Instant-blending flour
½ Teaspoon ground cumin
1 (4 ½ ounce) can chopped
Green chills, undrained
Vegetable cooking spray
¾ Cup (3 ounces) shredded reduced
Fat cheddar cheese
Combine first 3 ingredients in a nonstick skillet.
Cook over medium-high heat until browned, stirring well.
Drain well. Return meat mixture to skillet.
Stir in kidney beans, green onions, vinegar, and tomato paste.
Cut each tortilla into 6 wedges.
Wrap tortillas in aluminum foil, and bake at 350 for 8 minutes
Bring broth to a boil in a saucepan. Reduce heat, and simmer.
Add flour and cumin; cook, stirring constantly, until slightly thickened.
Remove from heat; stir in chilies. Set aside.
Coat a 9-inch pie plate with cooking spray; line with 14 tortilla wedges.
Top with one-third of meat mixture. Spoon one-third of broth mixture over meat.
Repeat layers twice, using 10 tortilla wedges on second layer, and 6 on third layer.
Sprinkle with cheese. Bake at 375 for 10 minutes or until cheese melts.
Let stand 5 minutes on a wire rack.
into wedges to serve.
Serves: 6
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