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Tortilla Stack

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 1/2 cups chunky salsa, divided
8 large fat-free flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
1 (15-ounce) can low-salt black beans
4 green onions, chopped
2 small tomatoes, chopped
Sliced black olives, light sour cream (optional)

Directions
1. Cook beef in a nonstick skillet coated medium-high heat 5 to 7 minutes or until it crumbles and is no longer pink; drain. Add 1/2 cup salsa, and cook, stirring often, 2 to 3 minutes or until most of liquid is absorbed. Set beef aside.
2. Place 2 tortillas, side by side, on a foil-lined baking sheet coated with cooking spray. Spoon 3 tablespoons beef mixture over each tortilla; top evenly with cheese, beans and 1 tortilla. Repeat procedure 2 times ending with tortillas. Gently press top of each tortilla stack.
3. Bake at 350°F for 15 minutes or until thoroughly heated. Cut each stack into 4 wedges. Spoon green onions, tomatoes and additional salsa over each stack and olives and sour cream, if desired.

Makes 8 to 10 servings.

Cooking Tip: Most fresh tomatoes sold in supermarkets are firm, but not yet ripe. This is because soft, ripe fruit is easily bruised. Tomatoes will ripen properly and develop good flavor and aroma if kept at room temperature, between 55° F and 70° F. To hasten ripening, place fresh tomatoes in a brown paper bag or in a fruit-ripening bowl.

Cooking Tip: Raw green onions have, in a small number of instances, been connected to food-borne illness. The only reliable way to eliminate this risk is to cook green onions thoroughly. Saute in a skillet for 2 mintues.

Nutritional Analysis Based on 10 Servings

Using Laura's 92% Lean Ground Beef
CALORIES 272 (25% from fat); FAT 7.6g (sat 3.3g); PROTEIN 21.1g; CARB 29.7g; FIBER 9.3g; CHOL 38mg; IRON 2.9mg; SODIUM 1,327mg

Diabetic Exchanges: 1 1/2 starch; 1 vegetable; 2 medium fat meat

Using Laura's 96% Lean Ground Round
CALORIES 262 (19% from fat); FAT 5.3g (sat 2.8g); PROTEIN 22.6g; CARB 29.7g; FIBER 9.3g; CHOL 38mg; IRON 2.0mg; SODIUM 1,335mg

Diabetic Exchanges: 1 1/2 starch; 1 vegetable; 2 lean meat