2 dried ancho chilies
3 c. Central Market Organics Low Sodium Chicken Broth
1/2 c. cilantro
2 tsp. minced garlic
1 corn tortilla, roughly chopped
1 Tbsp. olive oil, divided
1/2 lb. 96% lean ground beef
1 tsp. cumin
1 tsp. dried oregano
2 Tbsp. tomato paste
1 onion, chopped
1 can (15 oz.) black beans, rinsed and drained
2 cloves garlic, minced
12 corn tortillas
1/2 c. H-E-B Shredded Mexican Blend Cheese
* fat-free sour cream
Combine sauce ingredients and bring to a boil. Reduce mixture by 1/3. Remove from heat, place in a blender, and blend until smooth. Set aside.
Heat half of the oil in a large non-stick skillet. Add ground beef, cumin, oregano, and tomato paste. Cook until browned. Strain any extra grease and set meat aside in a bowl. Return pan to heat, add onions, and cook approximately 4 to 5 minutes or until onions are tender. Add cooked meat, black beans, and garlic, and cook an additional 2 to 3 minutes. Remove from heat.
To make casserole, place 1/2 cup of sauce in a lightly greased 8x8-inch baking dish. Alternately layer corn tortillas, beef, and sauce until all ingredients are used. Top with cheese and Mexican cream and bake 1 hour or until heated through.
Calories: 370, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 180mg, Carbohydrates: 49g, Dietary Fiber: 12g, Protein: 16g