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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
  






Instructions



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