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    Mexican Eggs Ole

    Source of Recipe

    Butter Busters Cookbook

    Recipe Introduction

    Fat: 1g. Calories: 146

    List of Ingredients

    • 4 corn tortillas, halved
    • 1c. chopped onion
    • 1/2c. chopped green pepper
    • 1/2t. minced garlic ( in a jar)
    • 1t. ground oregano leaves
    • 1/2t. ground cumin
    • 1T. fat free chicken broth
    • 2c. canned kidney beans (rinsed & drained)
    • 1c. non fat Cheddar cheese, grated
    • 1 1/2c. skim milk
    • 4 egg beaters (1 carton) (1 c. )
    • Taco sauce or salsa


    1. Arrnage the tortilla pieces in the bottom of a 12x8x2 inch casserole dish that has been sprayed with a non fat cooking spray.
    2. Set aside. In a non stick skillet over medium heat, cook onion, green pepper, garlic, oregano, and cumin in chicken broth until tender.
    3. Stir in kidney beans. Spoon 1/2 of the mixture over the tortillas; repeat layers once.
    4. Sprinkle with cheese and set aside. In a bowl, combine milk and egg beaters; pour evenly over cheese.
    5. Bake at 350 for 30-40 mins or until puffed and golden brown. Let stand 10 mins before serving.
    6. Serve with taco sauce or salsa if desired.
    7. Yields: Serves 8




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