Source: Family Circle 11/16/1999
In a skillet, cook beef and garlic until meat is no longer pink; drain. Add beans, tomatoes, corn, chilies, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is reduced. Coat a large deep skillet with nonstick cooking spray. Place one tortilla in skillet; spread with 1 1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers three times. Cover and cook on low for 15 minutes or until cheese is melted and tortillas are heated through . Cut into wedges. Serve with toppings of your choice.
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|Serving Size: 1 (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 236 (40%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 80.8mg||25 %|
|Sodium 1128.4mg||39 %|
|Potassium 786.9mg||21 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 52.3g|
|Protein 31.8g||45 %|
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Calories per serving: 585
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