1 tablespoon LAND O LAKES® Butter
1 large (3/4 cup) onion, chopped
1/2 cup frozen whole kernel corn, thawed, drained
1 small (1/2 cup) green bell pepper, chopped
1 cup light red kidney beans, drained
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
1/2 pound slice Alpine Lace® Deli 97% Fat Free Roast Beef, cut into bite-sized pieces
1 teaspoon chili powder
4 (10-inch) flour tortillas, cut in half
6 ounce slice (3/4-inch thick) Alpine Lace® Deli Reduced Fat Hot Pepper Cheese or Reduced Fat American Cheese, shredded
Chopped fresh parsley, if desired
Heat oven to 450°F. Melt butter in 10-inch ovenproof skillet; add onion, corn and green pepper. Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Add kidney beans, tomatoes, beef and chili powder. Continue cooking until mixture comes to a boil (3 to 5 minutes). Reduce heat to low; cook for 10 minutes.
Pour 2/3 beef mixture into medium bowl. Place 4 tortilla halves over beef mixture in skillet, layer 1/2 cheese,1/3 beef mixture, remaining tortilla halves and remaining beef mixture.
Bake, uncovered, 5 to 10 minutes or until heated through. Sprinkle with remaining cheese. Continue baking 2 to 3 minutes or until cheese is melted. Sprinkle with parsley, if desired.
To serve, cut into wedges.
TIP: If the handle of your skillet is not ovenproof, wrap with heavy-duty aluminum foil before baking.