Prep: 10 min., Cook: 6 min., Bake: 25 min.

Toppings: shredded lettuce, diced tomato, finely chopped red onion

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400 for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

"Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.

Ann Scates, Bethalto, Illinois

Yield: Makes 6 servings

Karen McAbee, Fort Worth, Texas

Southern Living, NOVEMBER 2005

Our Tips:

First made it 5/8/06:

Weren't sure what size tortilla to use so we used 8 of the buritto sized ones. We added one green onion with the white part sliced going into the beef/onion mix and the tops sliced as a garnish. Also used ground pork instead of beef.