Turkey Tortilla Casserole
2 teaspoons canola oil
1 green bell pepper, seeded and chopped
1 onion, chopped
1/2 pound ground skinless turkey breast
One 14 1/2-ounce can Cajun-style stewed tomatoes
1 cup fat-free refried beans
One 4-ounce can chopped green chiles, rinsed and drained
Six 6" corn tortillas, quartered
1/3 cup shredded reduced fat Monterey Jack cheese
1. Preheat the oven to 350º E
2. In a large nonstick skillet, heat the oil. Add the pepper and onion; cook,
stirring as needed, until softened, about 5 minutes.
3. Add the turkey and cook, stirring as needed, until browned, about 5 minutes.
Stir in the tomatoes, beans and chiles; bring to boil. Reduce the heat and
simmer, uncovered, stirring frequently, until slightly thickened, about 5
4. Spoon one-third of the turkey mixture onto the bottom of a 10 X 6" baking
pan. Arrange half of the tortillas evenly over the top. Repeat the layering once
more, ending with the turkey mixture. Sprinkle evenly with the cheese. Bake,
covered, 20 minutes. Uncover and bake until heated through and golden, about 10
PER SERVING: 291 Calories, 5 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol,
774 mg Sodium, 38 g Total Carbohydrate, 6 g Dietary Fiber, 24 g Protein, 202 mg
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1 Fat.
POINTS PER SERVING: 5.
MAKES 4 SERVINGS