Chilaquiles With Beef and Pink Beans

Name: Chilaquiles With Beef and Pink Beans
Ingredients: 2 tablespoons vegetable oil; 1 cup prechopped onion; 1 pound ground beef; 2 cans (14 ounces each) diced zesty chili-style tomatoes; 1 can (14 ounces) pink beans, rinsed and drained; 3/4 cup frozen corn kernels; 1 teaspoon ground black pepper; 10 (5"-wide) corn tortillas, slightly dried, halved; 3 cups (12 ounces) preshredded Mexican four-cheese blend, divided

Chilaquiles With Beef and Pink Beans was pinched from <a href="http://recipes.prevention.com/Recipe/chilaquiles-with-beef-and-pink-beans.aspx?cm_mmc=Recipe-of-the-Day-_-1145926-_-12272012-_-Beef-Chilaquiles" target="_blank">recipes.prevention.com.</a>

"The Mexican equivalent of lasagna, this easy layered oven dish deserves to be better known in American kitchens. To dry the tortillas slightly, leave them out on a papertowel-lined tray overnight...."

INGREDIENTS

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2 tablespoons vegetable oil

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1 cup prechopped onion

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1 pound ground beef

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2 cans (14 ounces each) diced zesty chili-style tomatoes

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1 can (14 ounces) pink beans, rinsed and drained

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3/4 cup frozen corn kernels

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1 teaspoon ground black pepper

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10 (5"-wide) corn tortillas, slightly dried, halved

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3 cups (12 ounces) preshredded Mexican four-cheese blend, divided

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