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Layered Tijuana Casserole *

Source of Recipe

JoAnna Lund's Potful of Recipes


List of Ingredients


8 oz extra lean ground turkey or beef
3/4 c chopped onion
1/2 tsp dried minced garlic
4 (6 in) corn tortillas
1 1/4 c chunky salsa
1 c Hunt's Tomato Sauce
10 oz pinto beans, rinsed & drained
Scant 1 c shredded Kraft reduced-fat Cheddar cheese
1 c frozen whole-kernel corn, thawed
1/3 c sliced ripe olives

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat & onion. Place 1 tortilla in slow cooker container. Spoon half of meat mixture over tortilla. Layer 1/2 c salsa, 1/2 c tomato sauce & 1/4 c Cheddar cheese over top. Place another tortilla over cheese. Layer half of pinto beans, 1/4 c Cheddar cheese, 1/2 c corn and half of olives over top. Repeat all layers. Cover & cook on LOW for 6-7 hours.

264 Calories, 8gm fat, 16 gm Protein, 32 gm Carbs, 906 mg Sodium, 161 mg Calcium, 4 gm Fiber

Diabetic: 2 Meat, 1 1/2 Starch, 1 Veg, 1/2 Fat


Recipe