Tortilla Casserole

6 Points per serving

3/4 pound extra lean ground beef
1 (15 ounce) can red kidney beans
1 (14.5 ounce) can no-salt-added diced tomatoes undrained
1 (4 ounce) can chopped green chiles
1 envelope taco seasoning mix
6 corn tortillas
3/4 cup nonfat sour cream
3 ounces shredded cheddar cheese
2 tablespoons chopped fresh cilantro

Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet.

Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

Meanwhile spray a 12 x 8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly.

Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Cover tightly with foil. Freeze.

Thaw overnight.

Heat oven to 350 degrees F.

Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.

Makes 6 servings.