2 (14 1/2ounce) cans diced tomatoes with green chilies
1 (8 ounce) bottle mild taco sauce
2 (15 1/2ounce) cans black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
6corn tortillas, torn into large pieces
8ounces shredded sharp cheddar cheese (2 cups)
Serving Size: 1 (330) g
Servings Per Recipe:6
Calories from Fat 128 g31 %
Total Fat 14.2 g21 %
Saturated Fat 8.3 g41 %
Cholesterol 39.8 mg 13 %
Sodium 978.6 mg 40 %
Total Carbohydrate53.4 g 17 %
Dietary Fiber 11.2 g44 %
Sugars 1.5 g5 %
Protein 22.7 g 45 %
Preheat oven to 350 degrees.
Coat 2-quart baking dish with cooking spray.Heat large nonstick skillet over medium-high heat.Add beef, onion, fajita seasoning and garlic; cook, stirring until beef is browned, 7-8 minutes.
Add tomatoes with their juices, taco sauce, and water; bring to a boil.Stir in beans and Mexicorn; remove from heat.
Spread 2 cups beef mixture in baking dish.Arrange half of tortilla pieces over beef mixture to cover; sprinkle with 1/2 cup cheese.Spread half of remaining beef mixture over cheese; top with remaining tortillas.Sprinkle with 1/2 cup cheese.
Top with remaining beef mixture; sprinkle with remaining 1 cup cheese.Bake until hot and bubbly, about 30 minutes.