- 1 lb lean ground beef
- 1 package taco seasoning
- 1 cup reduced fat refried beans
- 15 oz can diced tomatoes drained and rinsed
- 4 oz Cabot cheese reduced fat, grated
- 3 large tortillas
- 1/2 cup enchilada sauce
- salt and pepper
Preheat the oven to 350 degrees
In a nonstick skillet, cook the beef over medium-low heat until it's completely browned and cooked through. Drain the fat.
In the same skillet, add the refried beans and mix with the cooked beef. Stir consistently until the beans have melted with the beef (you will understand what I mean when you are cooking this). Add the taco seasoning, tomatoes and salt and pepper to taste. Stir to combine and remove from heat.
In a prepared Pyrex dish, lay one tortilla shell on the bottom. Add the beef mixture next. Top with the grated cheese. Repeat until you have used up all 3 tortillas. Spread the enchilada sauce on top of the pie and bake for about 20 minutes.
Cut into 6 pieces and enjoy!
Calories: 300kcal | Carbohydrates: 16.9g | Protein: 23.5g | Fat: 15.4g | Saturated Fat: 7g | Cholesterol: 68.4mg | Fiber: 4.2g | Sugar: 3.6g