Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (16 oz each) Rosarita® Traditional Refried Beans
3 tablespoons 30% less sodium taco seasoning mix, divided
1/2 pound ground round beef (85% lean)
1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
6 tablespoons water
4 flour tortillas (12 inch)
1 cup shredded Cheddar cheese
3 cups shredded lettuce
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 238 mg | 24% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 16 g | 25% |
| Iron | 4 mg | 22% |
| Calories | 397 kcal | 20% |
| Sodium | 1188 mg | 49% |
| Protein | 20 g | 39% |
| Saturated Fat | 7 g | 36% |
| Sugars | 5 g | 1% |
| Vitamin C | 3 mg | 4% |
Preheat oven to 350°F. Spray 12 medium nonstick muffin cups with cooking spray; set aside. Combine refried beans and 1 tablespoon seasoning mix in small bowl; set aside.
Cook beef in large skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add remaining 2 tablespoons seasoning mix, drained tomatoes and water; mix well. Simmer 2 to 3 minutes.
Meanwhile, cut each tortilla into three rounds using a 4-1/2-inch cookie cutter. Cover rounds with damp paper towel; microwave 30 seconds or until warm and pliable. Carefully place rounds into muffin cups. Spoon refried bean mixture evenly into tortilla-lined muffin cups. Top evenly with meat mixture.
Bake 10 to 15 minutes or until tortillas are crisp. Sprinkle with cheese. Serve with lettuce.
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