1 pound ground beef (95% lean)
1 jar (16 ounces) prepared thick-and-chunky salsa
3/4 cup canned black beans, rinsed, drained
1/2 teaspoon ground cumin
7 small whole wheat tortillas (6 to 7-inch diameter)
1 cup shredded reduced fat Mexican cheese blend
Chopped fresh cilantro (optional)

Cantaloupe-Mango Salsa:
1 cup coarsely chopped ripe mango
1 cup coarsely chopped cantaloupe
1/8 to 1/4 teaspoon crushed red pepper

Directions:

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa, beans and cumin. Cook 3 to 5 minutes or until heated through and most of liquid has evaporated. Remove from heat.
2. Heat oven to 350°F. Spray baking sheet with nonstick cooking spray. Place 2 tortillas in single layer on pan. Spoon generous 1/2 cup beef mixture on each tortilla; sprinkle each with 2 tablespoons cheese. Repeat layering of tortillas, beef mixture and cheese twice. Sprinkle remaining cheese over tops of tortilla towers. Cut 8 small stars from remaining tortilla with cookie cutter; arrange on towers. Bake in 350°F oven 12 to 15 minutes or until heated through and cheese melts.
3. Meanwhile combine salsa ingredients in small bowl. Set aside.
4. Cut each tortilla tower into 4 wedges. Garnish with cilantro, if desired. Serve with fruit salsa.

Makes 4 servings.

Nutrition Information:

478 calories; 13 g fat (7 g saturated fat; 3 g monounsaturated fat); 91 mg cholesterol; 1725 mg sodium; 65 g carbohydrate; 7.1 g fiber; 39 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.8 mg iron; 18.4 mcg selenium; 7.0 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.