Layered Mexican Casserole

By Healthy Exchanges

Layered Mexican Casserole

A grande Mexican dish!
2 cups (3 ounces) Frito-Lay Baked Tostitos Tortilla Chips
8 ounces extra-lean ground sirloin beef or turkey breast
1 (8-ounce) can whole-kernel corn, rinsed and drained
1 1/2 cups chunky salsa (mild, medium or hot)
6 tablespoons sliced ripe olives
1 cup fat-free cottage cheese
3/4 cup Land O Lakes no-fat sour cream
1 1/2 cups shredded Kraft reduced-fat Cheddar cheese

1. Heat oven to 350 F.  Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Layer half of tortilla chips in prepared baking dish.
2. In a large skillet sprayed with cooking spray, brown meat. Add corn, salsa, and olives. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring occasionally. Spoon half of meat mixture over tortilla chips in baking dish.
3. In a small bowl, combine cottage cheese, sour cream, and 3/4 cup Cheddar cheese. Drop half of cheese mixture by spoonfuls over meat mixture. Repeat layers. Bake for 30 minutes. Sprinkle remaining 3/4 cup Cheddar cheese over top.
4. Continue baking for 10 minutes or until cheese is melted and the mixture is bubbly. Place baking dish on a wire rack and let set for 5 minutes.
Divide into 6 servings.
* Each serving: 290 calories, 10g fat, 21g protein, 29g carbs, 878mg sodium, 307mg calcium, 3g fiber; Diabetic Exchanges: 2 1/2 Meat, 1 1/2 Starch/Carbs, 1/2 Vegetable; Carb Choices: 2.
(c) 2017 King Features Synd., Inc.

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