Layered Tiajuana Casserole

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Serves 6

Layered Tiajuana Casserole

Joanna Lund - A Potful of Recipes pg 220

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 slasa

1 c Hunt's Tomato Souce

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.

264 Calories, 8gm fat, 16 gm Protein, 32 gm Carbs, 906 mg Sodium, 161 mg

Calcium, 4 gm Fiber

Pts 5