Ingredients
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1 lb lean ground beef
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1 1/2 teaspoons cumin
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1 teaspoon garlic
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1 teaspoon beef bouillon
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2 tablespoons chili powder
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2 tablespoons onion flakes
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1 1/4 cups hot water
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1 (10 ounce) can mexicorn (drained)
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1 (15 ounce) can zesty fat-free refried beans
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2 teaspoons cumin
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2 cups shredded colby-monterey jack cheese
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50 inches flour tortillas
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lettuce
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tomatoes
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salsa
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guacamole
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sour cream
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1/2 cup sour cream
Instructions
- Brown meat, and drain.
- Add seasonings and water.
- Simmer, stirring occasionally for 15 minutes or until water has evaporated.
- Add drained Mexicorn, and set aside.
- Combine beans, cumin, and sour cream.
- Spray an 11 inch springform pan with Pam, and place a tortilla inside.
- Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
- Top with another tortilla, and repeat all steps.
- Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around) Bake at 375°F for 25 minutes, or until top tortillas is golden brown.
- Let sit for about 5 minutes to set.
- Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.