1 pound ground Certified Hereford Beef
1 jar (16 ounces) thick-and-chunky salsa
3/4 cup canned black beans, rinsed, drained
1/2 teaspoon ground cumin
7 small whole wheat tortillas (6 to 7-inch diameter)
1 cup shredded reduced-fat Mexican cheese blend
Chopped fresh cilantro (optional)
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
- Stir in salsa, beans and cumin. Cook 3 to 5 minutes or until heated through and most of liquid has evaporated. Remove from heat.
- Heat oven to 350°F. Spray baking sheet with nonstick cooking spray. Place 2 tortillas in single layer on pan. Spoon generous 1/2 cup beef mixture on each tortilla; sprinkle each with 2 tablespoons cheese. Repeat layering of tortillas, beef mixture and cheese twice. Sprinkle remaining cheese over tops of tortilla towers. Cut 8 small stars from remaining tortilla with cookie cutter; arrange on towers. Bake in 350°F oven 12 to 15 minutes or until heated through and cheese melts.
- Cut each tortilla tower into 4 wedges. Garnish with cilantro, if desired. Serve with fruit salsa.
About Ground Round
Versatile, lean and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.
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