Monday, July 30, 2012

Mexican Layered Casserole From Recipe.com

Ingredients
1 pound
lean (at least 80%) ground beef
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1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
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4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
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1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
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Shredded lettuce, if desired
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Additional Old El Paso® Thick 'n Chunky salsa, if desired

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Directions

1.

Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.

3.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Tips:

For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.

Nutrition information

Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet

Fiesta Taco Casserole From Recipe com

Ingredients
1 pound
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
 
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
 
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
 
Shredded lettuce, if desired
see savings
 
Additional Old El Paso® Thick 'n Chunky salsa, if desired

add ingredients to list

Directions

1.

Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.

3.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Tips:

For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.

Nutrition information

Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet

7 Layer Meatless Tortilla Pie From Recipe com

Ingredients
2 cans
(about 15 ounces each) pinto beans , rinsed and drained
1 cup
Pace® Picante Sauce
1/4 tsp.
garlic powder or 1 clove garlic, minced
2 tbsp.
chopped fresh cilantro leaves
1 can
(about 15 ounces) black beans , rinsed and drained
1
small tomato, chopped (about 1/2 cup)
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7
flour tortillas (8-inch)
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8 oz.
shredded Cheddar cheese (about 2 cups)

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Directions

1.

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

2.

Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

3.

Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4.

Bake at 400 degrees F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.