Enchilada Casserole

Enchilada Casserole

This is a recipe I created to share on a recipe card for Angie, the bride of my son, Tommy. As her new mother-in-law, I felt it my duty to tell her that as long as she serves him Mexican, Italian, Meat & Potatoes and Hamburger Milk Gravy type recipes, he'll remain a happy man.

Serves 6

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup (one 8-ounce can) Hunt's Tomato Sauce
1 cup Healthy Request tomato juice or any reduced-sodium tomato juice
1 tablespoon JO's Chili Seasoning
1 cup (3 ounces) coarsely crushed Forito's Reduced Fat Nacho Chips
3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese

Place meat, onion, and green pepper in a plastic colander. Set the colander in a glass pie plate. Cover and microwave on HIGH (100% power) for 5 to 6 minutes or until meat is browned, stirring occassionally. In a large bowl, combine tomato sauce, tomato juice, JO's Chili Seasoning, and browned meat mixture. Arrange crushed nacho chips in an 8-by-8-inch baking dish. Layer meat mixture and Chedder cheese over top. Cover and microwave on HIGH for 6 to 8 minutes, turning baking dish after 3 minutes. Let set, covered for 5 minutes. Divide into 6 servings.

Each serving equals:
HE: 1 2/3 Protein, 1 1/3 Vegetable, 2/3 Bread
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184 Calories, 8gm Fat, 13gm Protein, 15gm Carbohydrate,
561mg Sodium, 111mg Calcium, 2gm Fiber
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DIABETIC: 1 1/2 Protein, 1 Vegetable, 1/2 Starch

"Healthy Exchanges Food Newsletter, August 1997 pg. 7"