6 (8-inch) tortilla Shells (you can use small corn shells, whole wheat or flour)
1 (15 oz.) can beans (black beans, kidney beans or red beans)
1 (10 oz.) bag frozen mixed peppers
1/2 cup frozen corn
1 lb. ground meat (turkey or beef; go lean)
1/2 tbsp. cilantro
1/2 tbsp. parsley
1/4 tsp. chili powder
1 tbsp. butter or extra virgin olive oil (EVOO)
1 cup shredded cheese (Mexican "fiesta" blend cheese or white cheese)

Take a 9x9-inch casserole dish and grease the pan with the butter or olive oil and set aside. Cook the 1 lb of ground meat until it is brown, add the seasonings as you cook the meat.

Add: peppers, onions, corn and beans to the finished meat and allow it to simmer until it is completely thawed and slightly juicy. The frozen vegetables will allow the juice to add itself if on "low".

Take the tortilla shells and begin to shred the shells into pieces to cover the bottom of the dish. It generally takes 2 shells per layer.

Once you shred the first 2 shells and cover the bottom of the casserole dish, add the meat mixture evenly onto the shells.

Add some of the cheese onto the layered meat/vegetable mixture.

Repeat the shredding of shells on top of the first layer (2 shells).

Add more of the meat mixture on top of the added shells then add a bit more cheese.

On the final layer shred the last 2 shells a bit larger to cover the final layer, add the remainder of the meat/vegetable mixture and add the rest of the cheese.

Bake at 375°F for 25 to 30 minutes (until the cheese is completely melted).

Makes 4 to 6 servings.

Good toppings: dairy sour cream, avocado and hot sauce.

Submitted by: Stephenie