1/2 pound 96% fat-free ground beef 1/3 cup water 2 tablespoons taco seasoning mix 7 98% fat-free flour tortillas (8 inches each), divided use 1 can (16 ounces) fat-free refried beans with green chilies 1 1/2 teaspoons chili powder 1 teaspoon cumin 1 cup thick and chunky salsa, divided use 3/4 cup light Mexican cheese (4.5g fat per 1/4 cup), divided use 4 tablespoons chopped green onion, divided use
1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan or pie plate with butter flavored cooking spray. 2. In a medium skillet, brown ground beef over medium heat. Drain, rinse and return to skillet. Add water and taco seasoning mix. Cook until liquid thickens. 3. In a small bowl, combine beans, chili powder and cumin. 4. Place one tortilla in 9-inch pan, spread with half of bean mixture, and top with another tortilla. Spread with 1/2 cup salsa and top with another tortilla. Spread with half of the meat mixture, 2 tablespoons onion and 1/4 cup cheese. Top with another tortilla. Repeat layers with remaining ingredients, reserving 1/4 cup cheese. 5. Cover with aluminum foil and bake for 20 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 3-5 additional minutes. Cut into 6 wedges to serve. Garnish with fat-free sour cream and salsa, as desired.