This recipe is already intended to be a lighter-version of it's original recipe, but I made it even healthier by making it with corn tortillas instead of crushed baked tortilla chips. This is good! I took it for lunch all week and enjoyed it reheated each day. I will definitely make this again.
1 lb extra-lean (at least 90%) ground beef
1 can (15 to 16 oz) reduced-sodium spicy chili beans in sauce, undrained (I used kidney beans)
1/2 cup chunky-style salsa
1/2 cup water
1 cup coarsely broken baked tortilla chips (I used 4 corn tortillas instead)
4 medium green onions, sliced (1/4 cup) (I omitted because I didn't have any on hand)
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup shredded reduced-fat sharp Cheddar or Monterrey Jack cheese (2 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional chunky-style salsa, if desired
Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, 1/2 cup salsa and water. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.
No comments:
Post a Comment