• 1 lb. ground round
• 2 onions, finely chopped
• 3 cloves garlic, crushed
• 1 lb. black beans, mashed
• 1 Tbs. olive oil
• 2 Tbs. canned chopped green chili peppers
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 2 cups tomato sauce
• 1 lb. Italian-style stewed tomatoes, very coarsely chopped
• 12 corn tortillas
• 3/4 cup shredded cheddar cheese

Preheat oven to 350°F. Sauté meat, half the onion and 1 clove of garlic in a flameproof casserole over medium high heat 5 minutes, stirring frequently to break up meat, until meat loses its pink color. Drain excess fat. Stir in mashed black beans. Transfer mixture to a bowl and set aside. Wipe casserole clean. Heat the oil in same casserole over medium heat. Sauté remaining onion 3 minutes until softened. Add remaining garlic, chili peppers, chili powder and cumin. Sauté 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered 20 minutes or until sauce is slightly thickened.

Transfer all but 1/2 cup sauce into the meat and bean mixture. Mix thoroughly. Transfer the remaining sauce to a bowl and keep warm. Dip half the tortillas, one at a time, in the hot tomato sauce until softened. Arrange tortillas in the bottom of the casserole. Spread meat and bean mixture evenly over tortillas. Repeat procedure with remaining tortillas, arranging over meat and bean mixture. Sprinkle with the shredded cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 471, fat 15.8g, 30% calories from fat, cholesterol 42mg, protein 29.4g, carbohydrates 55.2g, fiber 10.9g, sugar 14.1g, sodium 996mg, diet points 9.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.5, Fruit: 0.0, Bread: 2.3, Lean meat: 2.5, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Cabernet Sauvignon, or Merlot.