Layered Tijuana Casserole
INGREDIENTS
  • Servings: 6
  • 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
DIRECTIONS
  1. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat & onion.
  2. Place 1 tortilla in slow cooker container.
  3. Spoon half of meat mixture over tortilla.
  4. Layer 1/2 c salsa, 1/2 c tomato sauce & 1/4 c Cheddar cheese over top.
  5. Place another tortilla over cheese.
  6. Layer half of pinto beans, 1/4 c Cheddar cheese, 1/2 c corn and half of olives over top.
  7. Repeat all layers.
  8. Cover & cook on LOW for 4 hours.
RECIPE BACKSTORY
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?)