Ingredients:
• Cooking spray
• 1-pound extra-lean ground beef
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 small white onion, diced
• 1 (4-ounce) can diced green chilis
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ¼ teaspoon dried oregano leaves
• ⅛ teaspoon ground cayenne (or to taste)
• 1 (15-ounce) can tomato sauce, divided
• 8 flour tortillas, divided
• 1 cup finely shredded sharp Cheddar cheese, divided
Directions:
• Preheat oven to 375 degrees. Spray a 13 x 9-inch baking dish with cooking spray or oil.
• Heat a large saucepan lightly coated with cooking spray over medium-high heat. Add ground beef and cook, stirring occasionally to break up large chunks, until beef is browned, about five minutes.
• Stir in beans, onion, chilis, chili powder, cumin, garlic powder, oregano, and cayenne. Cook, stirring occasionally, until vegetables are slightly tender, about three minutes (don’t overcook).
• Spread ½ cup of the tomato sauce on the bottom of the baking dish. Cover with four of the tortillas.
• Spread with half of the meat mixture and another cup of the taco sauce. Sprinkle with ½ cup of the cheese. Repeat with the remaining ingredients.
• Bake 15 minutes, or until heated through and cheese is melted.
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