El Dorado Casserole
Source of Recipe
Kelly Tinsley, Cottage Grove, Oregon
* Exported from MasterCook *
El Dorado Casserole
Recipe By : Kelly Tinsley, Cottage Grove, Oregon
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles, Exchanges, Tex-mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra-lean ground beef
or
1 pound ground turkey breast
1 onion -- chopped
1 cup fat-free ricotta cheese (8 oz)
1 package reduced-fat cream cheese (8 oz)
2 cans chopped green chile peppers
-- (4 oz each)
1 can black olives (4 oz) -- drained and chopped
4 cups baked tortilla chips -- coarsely broken
3/4 cup reduced-fat Monterey Jack cheese -- shredded
-- (3 oz)
3/4 cup reduced-fat Cheddar cheese -- shredded
( 3 oz)
salsa (optional)
Preheat the oven to 375 degrees F. coat a 13 x 9-inch baking dish with cooking spray.
In a large nonstick skillet over medium-high heat, cook beef or turkey and onion, stirring occasionally, 10 minutes, or until meat is no longer pink and onion is tender. Drain off any fat.
In a large bowl, combine ricotta, cream cheese, peppers (with liquid), and olives. Spoon half of meat into the prepared baking dish. Top with half of ricotta mixture. Top with 2 cups tortilla chips. Sprinkle with half of Monterey Jack and half of Cheddar. Repeat layers with remaining meat mixture, ricotta mixture, chips, and shredded cheeses.
Cover and bake 20 minutes. Uncover, and bake 10 minutes, or until hot and bubbly. Serve with salsa if using.
Per serving: 339 calories, 24 g protein, 16 g carbohydrates, 19 g fat, 71 mg cholesterol, 659 mg sodium, 2 g fiber
Diet Exchanges: 0 milk, 0 vegetables, 0 fruit, 1 bread, 2 meat, 2 fat
Source:
"Diet Recipe Newsletter"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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