Tortillas stand in for pasta in this layered dish, with beans, meat, cheese, and sauce resting overnight to blend flavors.
1/2 lb (250 g) extra-lean ground beef
1 cup (250 mL) chopped Italian plum tomatoes
1 cup (250 mL) julienne-cut (2x1/4x1/4-inch) zucchini
1/2 cup (125 mL) finely chopped green onions
1 (19 FL oz/540 mL) can black beans, drained rinsed
1 jar Old El Paso* Taco Sauce
1 cup (250 mL) fat-reduced sour cream
1 tsp (5 mL) Old El Paso* 40% Less Salt Taco Seasoning Mix (from 35 g package)
8 (6-inch) corn tortillas, halved
1 1/2 cups (375 mL) shredded reduced-fat Cheddar cheese
1/3 cup (75 mL) chopped fresh cilantro