Ingredients:
3/4 pound lean ground beef
2 teaspoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/4 cup frozen green peas
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 (14.5 ounce) can canned tomatoes, drained
and chopped
1/4 cup tomato paste
1 (15.25 ounce) can kidney beans, drained
1 (11 ounce) can whole kernel corn, drained
4 (6 inch) corn tortillas, quartered
1/3 cup shredded reduced-fat Cheddar cheese

Directions:
Preheat oven to 350 degrees F.Lightly grease
a medium casserole dish.In a skillet over
medium heat cook the ground beef until evenly
brown. Drain and set aside.Heat the olive oil
in a separate skillet over medium heat, and
cook the onions until tender. Mix in the green
pepper and peas, and season with chili powder
and red pepper flakes. Stir the cooked beef,
tomatoes and tomato paste into the mixture.
Reduce heat to low and simmer 5 mins. Mix
in the kidney beans and corn. Spoon 1/2 the
skillet mixture into the prepared casserole dish
and top with 1/2 the tortilla quarters. Layer with
remaining skillet mixture. Cover and bake 25
mins in the preheated oven. Remove cover
and top with remaining tortillas and cheese.
Continue baking 10 mins or until cheese is
melted and golden brown.