Makes 8 to 10 servings
1 pound ground round
1/2 cup chopped onion
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground pepper
2 cloves garlic, minced
1 cup water
1 (11.5-ounce) jar mild taco sauce, divided
6 corn tortillas, divided
1 1/4 cups shredded 2 percent sharp cheddar cheese, divided
2 green onions, finely chopped
Shredded lettuce, chopped fresh tomatoes and fat-free sour cream for garnish (optional)
Preheat oven to 375 degrees. Cook ground round and onion in skillet over medium heat until meat is browned and cooked through; drain. Add chili powder, cumin, pepper, garlic and water. Simmer, uncovered, about 10 minutes or until water has evaporated and meat mixture is thick.
Lightly cover bottom of 9-by-13-inch pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting tortillas to fit, if necessary. Spread meat mixture on top of tortillas. Sprinkle with 1/2 cup cheese. Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining 3/4 cup cheese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 additional minutes. Garnish with green onions and serve with shredded lettuce, chopped tomatoes and fat-free sour cream if desired.
Per serving, based on 8: 253 calories (46 percent from fat), 13 grams total fat (5 grams saturated), 43 milligrams cholesterol, 17 grams carbohydrates, 17 grams protein, 516 milligrams sodium, 2 grams dietary fiber.