| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
Mexican, Casseroles |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey — ground/cooked |
| 1 |
|
10 oz can |
|
|
Cooked/mashed |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Onion — chopped |
| 1 1/2 |
c |
Squash — diced |
| 1 1/2 |
c |
Zucchini — diced |
| 1/2 |
c |
Red pepper |
| 2 1/4 |
oz |
Cheddar cheese — shredded |
| 2 1/4 |
oz |
Mozzarella cheese — |
|
|
Shredded |
| 4 |
|
Egg whites |
| 3 |
tb |
Bread crumbs |
|
|
Pinto beans — |
INSTRUCTIONS
Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray. In a
mixing bowl, combine turkey, beans, garlic powder, cumin, oregano, and
pepper. Coarsely mash beans with pastry blender; transfer to prepared pan.
Prepare skillet with oil; add onion. Cook over medium-high heat 2 minutes.
Add squash, zucchini, and red pepper; cook 3 minutes longer. Spread
vegetable mixture over turkey mixture. In a small bowl, whisk together
cheeses and egg whites; pour over casserole. Sprinkle with bread crumbs.
Bake for 30 minutes, or until golden brown.
Recipe By : Weight Watchers Homestyle Recipes
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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