| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
|
Beef, Low fat |
6 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 5 |
|
Flour; (6") tortillas |
| 1/2 |
lb |
Ground chuck |
| 4 |
oz |
Canned green chiles; chopped and drained |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
40% less-fat cheddar cheese; shredded |
| 3 |
|
Eggs; beaten |
| 1/2 |
c |
Skim milk |
| 3 |
tb |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Chili powder |
|
|
Jalapeno flowers; optional |
|
|
Fresh cilantro sprigs; optional |
INSTRUCTIONS
Coat bottom and sides of a 9" pieplate with cooking spray and line
with tortillas. Set aside.
Cook ground chuck in a large nonstick skillet over medium heat until
browned, stirring to crumble. Drain and pat dry with paper towels.
Combine meat, chiles, onion, and cheese; stir well. Spoon mixture
into prepared dish.
Combine eggs and remaining ingredients in a large bowl; beat with a
wire whisk until well blended. Pour egg mixture over beef mixture.
Bake at 350 for 45 minutes or until set. If desired, garnish with
jalapeno pepper flowers and fresh cilantro sprigs.
Recipe by: Cooking Light 1989
Posted to EAT-LF Digest by sooz kirkland <jimandsooz@earthlink.net>
on Aug 19, 1999, converted by MM_Buster v2.0l.
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