2 lbs. ground beef
1 can (10 ounces), diced tomatoes and green chiles, undrained
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 can (15 oz.s) black beans,, rinsed and drained
1 to 2 tablespoons, chili-powder
2 to 3 teaspoons ground cumin
1/2 tespoon salt
4 flour tortillas (7 inches)
1 can (10-3/4 ounces) condensed cream of mushrrom soup, undiluted
In a skillet, cook the beef and onion until the meat is no longer pink, drain. Add beans, chili pwoder, cumin and salt.
Transfer to a greased 13x9x2-inch baking dish. Arrange torillas over the top. Combine soup and tomatoes, pour over the tortillas. Sprinkle with cheese.
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