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Layered Tijuana Casserole

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

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?)

Ingredients You'll Need

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.

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