Cooking Directions

• Heat the oven to 400°F.  Stir the beans and corn in a medium bowl.
• Cook the beef in a 10-inch skillet over medium heat until well browned, stirring often to separate meat. Pour off any fat.  Stir in the picante sauce and chili powder.
• Arrange 2 tortillas in the bottom of a 2-quart casserole.  Top with half the beef mixture, bean mixture, soup and cheese.  Repeat the layers.  Cover the casserole.
• Bake for 25 minutes or until hot.  Sprinkle with the cilantro.

Ingredients

• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 can (8.75 ounces) whole kernel corn, drained
• 1 pound ground beef
• 1 jar (16 ounces) Pace® Picante Sauce
• 2 tablespoons chili powder
• 4 flour tortilla (8-inch)
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 tablespoon chopped cilantro