Ingredients:
1 lb lean ground beef
1 1/2 teaspoons cumin
1 teaspoon garlic
1 teaspoon beef bouillon
2 tablespoons chili powder
2 tablespoons onion flakes
1 1/4 cups hot water
1 (10 ounce) cans mexicorn ( drained)
1 (15 ounce) cans zesty fat-free refried beans
2 teaspoons cumin
1/2 cup sour cream
2 cups shredded colby-monterey jack cheese
50 inches flour tortillas
lettuce
tomatoes
salsa
guacamole
sour cream
black olives
Directions:
Brown meat, and drain.
Add seasonings and water.
Simmer, stirring occasionally for 15 minutes or until water has evaporated.
Add drained Mexicorn, and set aside.
Combine beans, cumin, and sour cream.
Spray an 11 inch springform pan with Pam, and place a tortilla inside.
Spread 1/4 of the bean mixture over the tortilla, top with 1/4 of the meat mixture, and 1/2 cup of shredded cheese.
Top with another tortilla, and repeat all steps.
Top with final tortilla, and spray liberally with Pam (or I just pour a handful of olive oil on top, and spread it around) Bake at 375 F for 25 minutes, or until top tortillas is golden brown.
Let sit for about 5 minutes to set.
Slice into wedges, and top with lettuce, tomatoes, salsa, guacamole, sour cream, and black olives.
Servings: 6
Time preparation: 25 min.
Time total: 50 min.