Layered Tijuana Casserole
8 oz extra lean ground turkey or beef
3/4 c chopped onion
1/2 tsp dried minced garlic
4 (6 in) corn tortillas
1 1/4 c chunky salsa
1 c Hunt's Tomato Sauce
10 oz pinto beans, rinsed & drained
Scant 1 c shredded Kraft reduced-fat Cheddar cheese
1 c frozen whole-kernel corn, thawed
1/3 c sliced ripe olives
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat & onion.
Place 1 tortilla in slow cooker container.
Spoon half of meat mixture over tortilla.
Layer 1/2 c salsa, 1/2 c tomato sauce & 1/4 c Cheddar cheese over top.
Place another tortilla over cheese.
Layer half of pinto beans, 1/4 c Cheddar cheese, 1/2 c corn and half of olives over top.
Repeat all layers.
Cover & cook on LOW for 4 hours.
Pairs Well With
Recipe courtesy of Joanna Lund. She is an excellent cookbook author/cook. She has many healthy cookbooks in print, the recipes are always delicious! If you are in the market for a new cookbook, take a look at one of hers, you won't be disappointed.
Joanna Lund - A Potful of Recipes pg 220
264 Calories, 8gm fat, 16 gm Protein, 32 gm Carbs, 906 mg Sodium, 161
mg Calcium, 4 gm Fiber Pts 5-(weight watcher points?)