Tortilla Casserole

3/4 pound extra lean ground beef 15 ounces red kidney beans, 1 can 14.5 ounces no-salt-added diced tomatoes undrained 4 ounces chopped green chilies, 1 can 1package taco seasoning mix 6 corn tortillas 3/4 cup nonfat sour cream 3 ounces shredded cheddar cheese 2 tablespoons chopped fresh cilantro 1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ground beef; brown 8 to 10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. 2. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. 3. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly. 4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Cover tightly with foil. Freeze. 5. Thaw overnight. Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro. Makes 6 Servings. 1 serving = 6 points