24 corn tortillas
½ lb burger, browned
2 cans black beans, drained and rinsed
2 cans tomato soup
2 cans reduced fat cream of chicken soup
1 T chili powder
1 c reduced fat Mexican blend cheese
Mix soups, chili powder together and spread a bit on the bottom of a sprayed 9 x 13 pan. Then stir in the burger and the beans to the soup mixture. Tear up the corn tortillas. Place a layer of tortillas, then soup mixture, then tortillas, then soup, etc. End with the soup mixture as the top layer. Then sprinkle with cheese. Top with a sprayed piece of foil. Bake at 350 for 30 minutes. Makes 8 servings.
If you want to make this a meatless meal, just add another can of drained, rinsed beans for the burger and use cream of celery or cream of mushroom soup!
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