Saturday, March 29, 2008

Layered Tortilla Bake

So I just ran across this recipe, I haven't tried it yet but it looked good so I thought I would share. In my efforts to be healthy it is a weight watchers meal but don't worry you don't have to use all the low fat stuff and it will be way better.
Makes 8 Servings
1 pound VERY lean ground beef
1 can dark red kidney beans, drained & rinsed1 can (28 oz) I will use black beans and corn
Italian Classics Kitchen Cut Roma Tomatoes with Basil(if you can't find this substitute with any other kind) I will probably use salsa or stewed tomatoes
1 can (4 oz) chopped green chile's (mild)
1 pkg (1.25 oz) McCormick's 30% less sodium Taco Seasoning
1 pkg (10 oz) corn tortillas (12, 6-inch tortillas) - Try Diane's Corn Tortilla's Thin (1 PT for 2)
1 cup (4 oz) shredded low fat cheddar cheese don't use fat free cheese yuck!
Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;drain well. Mix in beans, tomatoes, chile's and taco seasoning mix. Reduce heat; simmer 5 min. Spray 9 x 13 " baking dish with nonstick cooking spray. Cut tortillas in half; place half of them in bottom of baking dish, overlapping. Spoon half of beef mixture evenly over tortillas. Cover with remaining tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.
PER SERVING: 280 Calories, 9 g Fat, 6 g Dietary Fiber
Freezer Tip: Use two 8" x 8" baking pans. (cut tortillas into 4Th's So they fit better). Cover with foil and freeze. Place in 350 degree oven straight from freezer. Bake 1 hour or until internal temperature reaches 160 degrees

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