Recipe: Stacked Enchilada Bake (using tomato sauce)

STACKED ENCHILADA BAKE

6 (8 inch) whole wheat tortillas
1 pound lean ground beef
1 (16 ounce) can fat-free refried beans
1 (1.25 ounce) package chili or taco seasoning mix
1 cup water
1 (8 ounce) can tomato sauce
1 1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Lightly coat a 9x1-inch baking dish with cooking spray.

In a large skillet, brown ground beef and drain well. Stir in beans, seasoning mix and water and simmer 5 minutes, stirring occasionally.

Pour tomato sauce into a pie pan. Coat both sides of tortillas with sauce as you layer the casserole.

Place 2 tortillas on the bottom of the baking dish; cover with 1/2 of the meat mixture. Repeat layers, ending with meat mixture.

Sprinkle cheese on top and bake 20 minutes.

Serve hot with shredded lettuce and chopped tomatoes.

Servings: 8
Source: Wheat Foods Council