|
|
| Ingredients: |
Nonstick cooking spray
1/2 lb. ground sirloin
1 c. chopped onion
1 can(16oz.) chili hot beans
1 can(14oz.) no-salt-added stewed tomatoes
1 can(10oz.) rotel |
2 tsp. chili powder
5 (8-inch) corn tortillas
5 c. shredded iceberg lettuce
1/2 c.2% sharp Cheddar cheese
1/4 c. chopped cilantro(opt.) |
| Cooking
Instructions: |
Preheat oven to 350F. Spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef and onion. Cook and stir until beef is browned. Add beans, stewed tomatoes, rotel and chili powder. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
Place tortillas on a baking sheet. Spray tortillas lightly on both sides with cooking spray. Using a pizza cutter, cut each tortilla into 6 wedges. Bake 5 minutes.
Divide lettuce equally among soup bowls. Ladle beef mixture over lettuce. Top with cheese and cilantro. Serve with tortilla wedges. |
| Serving
Suggestions: |
| This is loaded with fiber and is a unique and refreshing change from tacos. |
| Additional
Comments: |
| 1 tbs. of sour cream is nice to top it off with also. |
|
|