Tex-Mex Taco Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
cups |
cooked rice |
|
1 |
pound |
Morning Star Crumbles |
|
4 |
ounces |
green chilies -- drained & diced |
|
110 |
ounces |
Rotel Chunky Diced Tomatoes and Green Chilies -- drained and diced |
|
11 |
ounces |
corn with red and green peppers -- drained |
| 1 | medium | onion - chopped |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
oregano |
|
1/2 |
teaspoon |
salt |
| 1/4 | teaspoon | hot pepper sauce |
| 6 | ounces | no salt added tomato paste |
| 1 | cup | red wine |
| 16 | ounces | fat-free refried beans |
| 1 | cup | tortilla chips -- broken |
| 1 | cup | cheddar cheese, low sodium -- shredded |
| 1 | tablespoon | olive oil |
| Add oil and heat large frying pan to medium. Cook crumbles and onions until the onions are soft |
| Add tomatoes, garlic, corn, green chilies, tomato paste, hot sauce, chili powder, cumin, oregano, salt and red wine.
Cook 15 to 20 minutes or until most of liquid is absorbed. |
| Add rice and beans, stirring to break up the beans. Mix thoroughly.
Place in a 2 quart casserole. Top with tortilla chips and cheese. Bake in a 400°F oven for 15 to 20 minutes. |
|
Makes 8 servings. |
| Per Serving: 525 Calories; 17g Fat (30.2% calories from fat); 22g Protein; 68g Carbohydrate; 8g Dietary Fiber; 14mg Cholesterol; 1054mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat. |