Fritos Ole Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
10 |
ounces |
no salt added Rotel diced tomatoes & green chilies -- drained |
|
4 1/2 |
ounces |
green chilies diced |
|
8 |
ounces |
no salt added tomato sauce |
|
15 1/4 |
ounces |
Mexican style corn |
|
16 |
ounces |
fat free refried beans |
|
1 |
large |
sweet red pepper -- diced |
|
2 1/4 |
ounces |
black olives sliced |
|
1 |
clove |
garlic -- minced |
|
1 |
medium |
shallot -- minced |
|
2 |
teaspoons |
Taco Spice Mix - homemade |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/2 |
cup |
light sour cream |
|
1/2 |
cup |
Mexican four cheese |
|
1 |
cup |
cheddar cheese - low sodium |
|
1 |
cup |
Fritos -- crushed |
|
1 |
tablespoon |
low sodium soy sauce |
Heat oven to 350°F. Heat large frying pan to medium and cook meat until no pink shows and shallots until starting to brown. Add garlic and cook for 30 seconds. Add tomatoes, chilies, red peppers, and olives. Mix thoroughly. Add taco seasoning mix well. Add sour cream and Mexican four cheese and mix well. Add refried beans and mix everything together. Pour into a 2 quart casserole dish and smooth top. Mix cheddar cheese and Fritos together and sprinkle on top of casserole. Bake for 30 minutes or until golden. Makes 6 servings. |
Per Serving: 669 Calories; 42g Fat (51.5% calories from fat); 33g Protein; 56g Carbohydrate; 8g Dietary Fiber; 90mg Cholesterol; 1297mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |