INGREDIENTS:
1/2 pound lean ground beef
1 cup finely chopped onion
1/2 cup finely chopped celery
1 clove garlic, minced
1 8-ounce can red kidney beans, drained
1 cup taco sauce
2 teaspoons chili powder
1 teaspoon ground cumin
Nonstick spray coating
6 6-inch corn tortillas
1 cup low-fat cottage cheese, drained
1 cup shredded Monterey Jack cheese
or Monterey Jack cheese with
jalapeņo peppers
DIRECTIONS:
Crumble beef into a 2-quart casserole. Stir in onion, celery, and garlic.
Cook, covered, on 100% power (high) for 5 to 7 minutes or till beef is no
longer pink and vegetables are tender, stirring once. Drain off fat. Stir
in beans, taco sauce, chili powder, and cumin.
Spray a 9-inch pie plate with nonstick spray coating. Line pie plate with
tortillas to form a shell. Spoon cottage cheese over tortillas. Top with
meat mixture. Cook, covered with vented clear plastic wrap, on high for 6
to 7 minutes or till heated through, giving the dish a half-turn once.
Sprinkle with Monterey Jack cheese. Cook, covered, on high for 1 minute
more or till cheese is melted. Let stand for 10 minutes.
Makes 6 servings.
TIME:
Preparation Time: 20 min.
Cooking Time: 12 min.
NUTRITIONAL INFORMATION PER SERVING:
22g protein
26g carbohydrate
11g fat
46mg cholesterol
561mg sodium
414mg potassium
Low Cholesterol
BigBen
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