| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | Serves 18; 1/3 cup per serving |
Ingredients
- 2 cans (14.5 oz. each) Del Monte® Petite Diced Tomatoes with Chipotle Chilies or Del Monte® Petite Diced Tomatoes with Zesty Jalapenos
- 1 lb. extra lean ground beef
- 1 can (16 oz.) fat-free refried beans
- 1 Tbsp. chili powder
- 1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
- 6 oz. shredded low-fat Mexican cheese blend (or 3 oz. mozzarella and 3 oz. reduced fat cheddar cheese) (1 1/2 cups. total)
- Tortilla chips
- Optional, chopped cilantro or green onions
- Optional, sour cream
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Drain 1 can tomatoes and set aside.
- 3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
- 4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
- 5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
Reviews
Made the recipe without beef, or cheese. Didn’t have tomatoes with chipotle peppers, but I did have a can of chipotle peppers. mixed together y viola! Perfect vegan filling for my burrito shells or tortilla chips, without all the heart damaging fat.
Very good!