Ingredients:

  • 1.5 lbs 93% Lean Ground Beef
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (10 oz) Fire-roasted Diced Tomatoes with Green Chilis
  • 1 cup Frozen Sweet Corn
  • 2 tbsp Taco Seasoning (Chili powder, cumin, smoked paprika, oregano)
  • 4 oz Low-Fat Cream Cheese, softened
  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup Fresh Cilantro, chopped
  • 13 Small Corn Tortillas
  • 2 cups Shredded Sharp Cheddar Cheese

Instructions:

  1. Brown the 1.5 lbs 93% lean ground beef in a large skillet over medium high heat. Note: Drain any excess fat if necessary to keep the dish light. Add the diced yellow onion and minced garlic, sautéing for 5 minutes until the onions are translucent and fragrant.
  2. Stir in the 2 tbsp tomato paste and 2 tbsp taco seasoning, coating the meat evenly. Add the 15 oz black beans, 10 oz fire roasted tomatoes (with juice), and 1 cup frozen corn. Cook for 8 minutes until the liquid has reduced and the mixture is thick.
  3. Remove the skillet from the heat and stir in the 4 oz softened cream cheese and 1/2 cup Greek yogurt. Fold in the 1/4 cup fresh cilantro. Note: The residual heat will melt the cheese into a silky sauce.
  4. Lightly grease your 9x13 baking dish and lay down 4 corn tortillas, cutting them to fit the edges. Spread one third of the beef mixture over the tortillas, then sprinkle with 1/2 cup of shredded cheddar.
  5. Repeat the layers twice more, finishing with a final layer of 5 tortillas and the remaining cheddar cheese. Bake at 375°F for 20 minutes until the cheese is bubbling and the edges are golden brown.