Ingredients

• 1 teaspoon vegetable oil
• 1/2 cup diced sweet onion
• 2 tablespoons reduced-fat dairy sour cream
• 1 tablespoon tomato paste
• 1 cup diced, seeded tomatoes
• 1 can (15 ounces) no-salt added black beans, rinsed and drained
• 1/2 cup frozen corn
• 1 can (4 ounces) diced mild green chiles
• 2 fresh jalapeño peppers, trimmed, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• 1-1/2 cups reduced-fat shredded Mexican blend cheese

Instructions

• Preheat oven to 350°F. Heat large oven-proof non-stick skillet over medium heat until hot. Add oil and onion; cook 5 minutes until onions are soft. Add ground beef; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally. Remove skillet from heat. Stir in sour cream and tomato paste.
• Top beef with tomatoes, beans, corn, chiles, jalapeno peppers and cilantro. Sprinkle mixture with cumin and chile powder; top with cheese. Bake in 350F° oven 20 minutes or until cheese has melted and starting to brown. Remove skillet from oven. Garnish with squeeze of lime, as desired. Serve with chips or tortillas, as desired.