Tuesday, April 19, 2011

Dinner Idea

We love a good corn tortilla casserole.  It usually has a good amount of ground beef, cheese, olives and corn in it.  I remade the recipe so that I would fill good eating it.

Corn Tortilla Casserole

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Mix all of the following ingredients together in a pan and heat till cheese melts:

1 1/2 cups cooked rice

1 cup reduced fat cheddar cheese

1 can black beans

1 cooked shredded chicken breast

2 cans diced tomatoes

1 tsp cumin (to taste)

2 tbsp taco seasoning (to taste)

In the bottom of a large casserole dish or 9x13 pan pour in 1 8oz can of tomato sauce. Next lay down a layer of corn tortillas.  Follow that with 2 cups of spinach and a layer of sauce.  I did 3 layers for a total of 9 (6 inch) corn tortillas and two layers of spinach ending with a layer of the sauce mixture and 1/4 cup cheese sprinkled on top.  I baked in a 425 degrees oven for 25 minutes.  It will serve 8-10. Everyone in the family ate it except my 3 year old.

Full list of ingredients:

9 6inch corn tortillas

1 1/4 cup reduced fat cheddar cheese divided

1 can tomato sauce

4 cups fresh spinach

1 1/2 cups cooked rice

1 15oz can black beans

1 cooked shredded chicken breast

2 15 oz cans diced tomatoes

1 tsp cumin (to taste)

2 tbsp taco seasoning (to taste)

325 calories if serving 10 or 415 if serving 8.

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