| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Casseroles, Mexican, Ground beef | 6 | Servings |
INGREDIENTS
| 1 | lb | Extra Lean Ground Beef |
| 1 | Onion, chopped | |
| 1 | Clove Garlic, minced | |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Chili Powder |
| 12 | oz | Lowfat Cheddar Cheese, shredded (You May Also Use Monterey Jack Cheese) |
| 8 | oz | Tomato Sauce |
| 4 | oz | Black Olives, chopped |
| 6 | Corn Tortillas | |
| 2 | tb | Margarine |
| 1 | c | Beef Broth |
INSTRUCTIONS
Brown beef, onion and garlic in a frying pan. Drain off excess fat. Mix in seasonings and tomato sauce. Spread about 1 teaspoon of margarine on each tortilla. In a medium oven-proof casserole, alternate layers of tortillas, meat sauce, olives, and cheese. Add broth, cover and bake for 20 minutes at 400-degrees F. Nutritional information per serving: 475 calories (51% from fat), protein 32.3 g, fat 24 g (poly 2.4 g, mono 10.5 g, sat 9.0 g), carb 18.9 g, fiber 2.6 g, iron 3.6 g, sodium 1951 mg, calcium 490 mg. NOTES : Submitted by Cathy Lielausis Posted to Bakery Shoppe Digest146 by Bill Spalding <billspa@icanect.net> on Jul 05, 1997
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