| 3/4 pound | Extra lean ground beef |
| 1 (15 ounce) can | Red kidney beans |
| 1 (14.5 ounce) can | No-salt-added diced tomatoes undrained |
| 1 (4 ounce) can | Chopped green chiles |
| 1 | Envelope taco seasoning mix |
| 6 | Corn tortillas |
| 3/4 cup | Nonfat sour cream |
| 3 ounces | Shredded cheddar cheese |
| 2 tablespoons | Chopped fresh cilantro |
Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet.
Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
Meanwhile spray a 12 x 8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly.
Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Cover tightly with foil. Freeze.
Thaw overnight.
Heat oven to 350 degrees F.
Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.
Does not have to be frozen... but good to make on weekends, and pop in oven when running late.