Source: dLife

Ground beef, onions, pinto beans, tomatoes, and stewed tomatoes served on a bed of lettuce with baked tortillas.

Servings

1 cooking spray
0.5 lb extra lean ground beef (5% fat) (or ground sirloin)
1 cup fresh chopped onion
16 oz Beans, pinto, spicy, with jalapeno & red pepper, fat free, canned
14 oz Tomatoes, stewed, unsalted, canned , undrained
10 oz canned red tomatoes with green chilies, diced , diced
2 tsp chili powder
5 medium corn tortilla
5 cup Lettuce, iceberg, fresh, shredded
0.5 cup Cheese, cheddar, low sodium, shredded
0.25 cup fresh cilantro , chopped (optional)

1 Preheat oven 350 degrees F. Spray a large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef and onion. Saute 6 minutes or until beef is browned. Add beans, stewed tomatoes with juice, diced tomatoes and green chilies, and chili powder. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
2 Place tortillas on baking sheet. Spray tortillas lightly on both sides with cooking spray. Using pizza cutter, cut each tortilla into 6 wedges. Bake 5 minutes.
3 Divide lettuce among 5 soup bowls. Ladle beef mixture equally over lettuce. Top with cheese and cilantro (optional). Serve with tortilla wedges.