CHICKEN TACO CASSEROLE

Chicken Taco Casserole

Ingredients:

Nonstick cooking spray
12 ounces chicken breast strips for stir-frying
2 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons canola oil
1 medium onion, halved and thinly sliced
1 medium red or green sweet pepper, seeded and chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2 cups purchased salsa
4 6-inch corn tortillas, coarsely torn
3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2 cup cherry tomatoes, chopped (optional)
1/2 of an avocado, pitted, peeled, and chopped (optional)
Fresh cilantro leaves (optional)

Directions:

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

Nutritional Info: 

Calories 196; 

Total Fat (g) 6; 
Cholesterol (mg) 43;
Sodium (mg) 544; 
 Carbs (g) 15; 
Total Sugar (g) 4

HOMEMADE SALSA

HOMEMADE SALSA

A healthful, affordable recipe.

15 minutes
Serves: 6

1 cup fresh tomatoes, diced
1/2 cup corn kernels, fresh or frozen
1/2 cup onion, diced
1 Tbsp (or less) jalapeno peppers, chopped
2 Tbsp lime juice
2 cloves fresh garlic, finely diced

1. Combine all of the ingredients.

2. Serve with lowfat baked tortilla (corn) chips, or fresh veggies, cut up.

Nutrients per serving: 1/2 cup
Calories 33; 

Saturated Fat 0 g; 

Protein 1 g; 

Cholesterol 0 mg; 

Calcium 8 mg; 

Carbohydrate 8 g; 

Sodium 26 mg; 

Total Fat 0.4 g;

BAKED SANTA FE DIP

Baked Santa Fe Dip

The fresh tomato topping provides a cool contrast to the spicy dip.

2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges


1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.

Servings: 28
Preparation time: 20 minutes
Cooking time: 25 minutes
Ready in: 45 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.


Amount Per Serving
Calories 69.00
Total Fat 5.00g
Saturated Fat 3.00g
Cholesterol 12.00mg
Sodium 137.00mg
Carbohydrates 2.00g
Protein 3.00g

CHILIES CON QUESO

CHILIES CON QUESO

Makes about 2 cups.
Serving size about 1 tablespoon.

1/2 pound mild cheese (Edam, Gouda or Jack)
1/4 cup purchased salsa

Cooking Directions
Shred cheese, place in small heatproof dish or skillet.

Stir in salsa.

Place over medium-hot coals; let cheese melt, stirring frequently to make sure cheese doesn't scorch on bottom of dish.

Remove to serving dish.

Serve with fresh raw vegetables or tortilla chips.

Serving Suggestions
This favorite appetizer is a great starter before a spicy meal of grilled fajitas.

Nutrition Facts
Calories 25 calories; 

Protein 2 grams; 

Fat 2 grams; 

Sodium 45 milligrams; 

Cholesterol 5 milligrams; 

Saturated Fat 1 grams; 

Carbohydrates 0 grams

GINAS REFRIED BEANS & CHEESE DIP

REFRIED BEAN AND CHEESE DIP - submitted by GINA 

(Although this is a dip, it is very filling. When dipped with Tortilla Chips, I have had this as a meal.)

Ingredients:
* 2-16oz. cans refried beans
* 16 ounces cream cheese (believe me, this makes it special!)
* 1/4 cup salsa
* Shredded Mozzarella Cheese (May use Cheddar or Monterrey Jack)
* Garlic Powder to individual taste
* Optional - sour cream, olives, hot peppers, guacamole, onion

Directions:
1. Mix the refried beans, garlic powder and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.
2. Put a layer of cream cheese on top of the first layer of refried bean mixture.
3. Top this layer of cream cheese with the remaining refried bean mixture.
4. Sprinkle cheese on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.

Ranch Eggs

Prep Time: 25 mins

Cook Time: 20 mins

Rest Time: 5 mins

Total Time: 45 mins

Ingredients

• cooking spray
• 1 large onion(s)
• 1 can(s) tomatoes, diced, drained
• 1 pepper(s), jalapeno
• 1 clove(s) garlic, minced
• 1/2 teaspoon chili powder
• 6 egg(s)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, black
• 1/3 cup(s) cheese, Monterey Jack
• 1 tablespoon cilantro
• 6 medium tortilla(s), corn

Preparation

1. Coat an unheated large ovenproof skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add onion to hot skillet. Cook about 5 minutes or until tender, stirring occasionally. Remove from heat.

2. Meanwhile, in a small bowl stir together drained tomatoes, chile pepper, garlic, and chili powder. Pour tomato mixture over onion in skillet; spread evenly. Break one of the eggs into a measuring cup or custard cup. Carefully slide egg onto tomato mixture. Repeat with remaining eggs, spacing eggs as evenly as possible. Sprinkle eggs with salt and black pepper.

3. Bake, uncovered, in a 400° oven about 20 minutes or until eggs are set. Remove from oven. Sprinkle with cheese; let stand for 5 minutes. Sprinkle with cilantro. If desired, serve with warmed tortillas.

 

Nutritional Info (Per serving):

Calories: 121, 

Saturated Fat: 3g, 

Sodium: 367mg, 

Dietary Fiber: 2g, 

Total Fat: 7g, 

Carbs: 7g, 

Cholesterol: 217mg, 

Protein: 9g

Exchanges: 

Vegetable: 1, 

Medium Fat Meat: 1, 

Fat: 0.5

Carb Choices: 0.5

CHICKEN W/ PUMPKIN-PEPPER MOLE

Chicken With Pumpkin-Pepper Mole

Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City.

Total Time: 45 mins

Ingredients

• 2 pepper(s), chile, ancho or pasilla, or pasilla chile peppers, or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup(s) water
• 6 chicken, breast, (halves) boneless, skinless
• pepper, black ground
• 1 medium tomato(es), cut up
• 1/3 cup(s) pumpkin seeds, toasted, or blanched almonds, toasted
• 1 medium onion(s), cut up
• 1/4 cup(s) broth, reduced-sodium chicken
• 2 clove(s) garlic
• 1/2 teaspoon sugar
• 1/4 teaspoon cinnamon, ground
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon salt
• tortilla(s), flour, warmed (optional)
• lime(s), cut into wedges (optional)

Preparation

1. Cut up chile peppers; discard stems and seeds. In a small saucepan, combine chile peppers and the 1/4 cup water. Bring to boiling; remove from heat. Let peppers stand for 30 minutes; drain. Set aside. (If using crushed red pepper flakes, omit this step.)

2. Arrange chicken in a large skillet; add a small amount of water. Sprinkle chicken with salt and black pepper. Bring water to boiling; reduce heat. Cover and simmer about 12 minutes or until chicken is tender and no longer pink.

3. Meanwhile, for sauce, in a blender or food processor, combine the chile peppers or red pepper flakes, tomato, onion, the 1/3 cup pumpkin seeds or almonds, the chicken broth, garlic, sugar, the 1/2 teaspoon salt, the coriander, and cinnamon. Cover and blend or process until nearly smooth, scraping down side of container as needed. Transfer to a small saucepan; bring to boiling over medium heat. Remove from heat.

4. To serve, spoon the sauce over the chicken. If desired, sprinkle with additional pumpkin seeds or almonds. If desired, serve with warmed flour tortillas and lime wedges.

Nutritional Info (Per serving):

Calories: 266, 

Saturated Fat: 2g, 

Sodium: 399mg, 

Dietary Fiber: 2g, 

Total Fat: 8g, 

Carbs: 9g, 

Cholesterol: 88mg, 

Protein: 40g

Exchanges: 

Vegetable: 1.5, 

Lean Meat: 5.5, 

Fat: 1

Carb Choices: 0.5

La Casita Zucchini 

Definition of CASITA  : a small house

Preparation time: 10 min	Servings: 6
Cooking time: 20 min

Ingredients:

3 tbsp parsley, minced

6 oz baby jack cheese, grated

1 zucchini, trimmed and cut in half lengthwise

1/4 cup unsalted butter

1/4 tsp salt (optional)

1/4 cup onion, minced

2 tbsp water

Cooking Directions:

Melt butter in a heavy nonstick skillet over medium low heat. 

Add zucchini, parsley and onion. 

Add salt and pepper to taste. 

Sprinkle with cheese. 

Add water. 

Cover skillet tightly and cook 15 minutes or until zucchini is tender and cheese is melted. 

Nutrition Facts

Calories 180

% Calories From Fat 80%

Total Fat 16g

Saturated Fats 10g

Mono-unsaturated Fats 4.5g

Poly-unsaturated Fats 0.6g

Cholesterol 46mg

Sodium 260mg

Total Carbohydrates 2.3g

Dietary Fiber 0.5g

Sugar 1.1g

Protein 7.6g

Southwestern Layered Bean Dip

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

• 16 ounce(s) beans, refried, fat-free, preferably "spicy"
• 15 ounce(s) beans, black, rinsed
• 4 whole scallion(s) (green onions), sliced
• 1/2 cup(s) salsa
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon chili powder
• 1/4 cup(s) pepper(s), jalapenos, pickled, chopped
• 1 cup(s) cheese, cheddar, shredded, or shredded Monterey Jack
• 1 1/2 cup(s) lettuce, romaine, chopped
• 1 medium tomato(es), chopped
• 1 medium avocado, chopped
• 1/4 cup(s) olive(s), black, sliced (optional)

Preparation

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Nutritional Info (Per serving):

Calories: 146, 

Saturated Fat: 3g, 

Sodium: 288mg, 

Dietary Fiber: 5g, 

Total Fat: 7g, 

Carbs: 15g, 

Cholesterol: 12mg, 

Protein: 7g

Carb Choices: 0.5

BEEF & BEAN CHILE VERDE

Beef and Bean Chile Verde

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients

• 1 pounds beef, lean ground, 93 % lean*use ground turkey to lower the fat content, adjust nutitional values acordingly
• 1 large pepper(s), red, bell, chopped
• 1 large onion(s), chopped
• 6 clove(s) garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoon cumin, ground
• 1/4 teaspoon pepper, cayenne, or to taste
• 16 ounce(s) salsa, green (or verde), or green enchilada sauce
• 1/4 cup(s) water
• 15 ounce(s) beans, pinto, or kidney beans, rinsed

Recipe Tip:

Try to buy an all-natural or organic salsa with minimal preservatives. Remember, the fewer ingredients, the better!

Preparation

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
2. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
3. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
4. Stir in beans and cook until heated through, about 1 minute.

Nutritional Info (Per serving):

Calories: 307, 

Saturated Fat: 3g, 

Sodium: 516mg, 

Dietary Fiber: 6g, 

Total Fat: 8g, 

Carbs: 29g, 

Cholesterol: 64mg, 

Protein: 27g

Carb Choices: 1.5

ENCHILADA CHCKEN BREASTS

Enchilada Chicken Breasts

Ingredients:

4 boneless chicken breasts, about 1 pound
2 teaspoons Seasoning for Tacos
1/2 cup Red Enchilada Sauce
1 Roma tomato, diced, about 3 1/2 ounces
4 green onions, chopped
4 ounces colby-jack cheese, shredded

Directions:

Line a large rimmed baking sheet with foil and spray with cooking spray. Season the chicken on both sides with the taco seasoning and place on the baking sheet. Top each with 2 tablespoons of the enchilada sauce, some of the tomato and green onions. Bake at 400º for 20 minutes; sprinkle with the cheese and bake about 4 more minutes to melt the cheese.

Makes 4 servings

Per Serving: 
271 Calories; 
12g Fat; 
34g Protein; 
6g Carbohydrate;
1g Dietary Fiber; 
5g Net Carbs

MEXICAN CHICKEN

Ingredients:

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped 

Directions:

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Makes 4 servings

Per Serving: 
266 Calories; 
12g Fat; 
33g Protein; 
4g Carbohydrate; 
1g Dietary Fiber; 
3g Net Carbs

BREAKFAST TACOS

Breakfast Tacos

Ingredients:

6 ozs low-fat breakfast sausage, cooked and crumbled
1/4 tsp black pepper
16 ozs fat-free refried beans
12 whole soft taco shells, warmed
1 1/2 c egg whites, lightly beaten
4 ozs low-fat cheddar cheese, shredded
1 tsp salt
Salsa (optional)

Directions:

n a large skillet heat crumbled sausage and beans until warmed. In a medium skillet, prepare with cooking spray over medium heat. Add egg whites, salt, and black pepper. Cook until desired consistency. Fill taco shells evenly with sausage mixture and egg mixture. Top with cheese.

Makes 12 Servings

Nutritional Info Per Serving: 
Calories 136; 
Total Fat 4 g; 
Cholesterol 2 g; 
Carbs 15 g; 
Sodium 620 mg; 
Fiber 3 g; 

WW points 2.5

MEXICAN MEATBALL SOUP

Mexican Meatball Soup - FAST

 

 using Celentano brand frozen meatballs has turned this dish into one of the fastest & easiest weeknight suppers that you can prepare. Makes a large pot of soup for more than one weeknight meals. Excellent to take to work for reheating!

Two, 32-ounce cartons Swanson beef broth
2 cups prepared salsa (I use Goya, Frontera, or Newman’s Own and add the whole jar)
½ cup Ronzoni small pasta bows
Half of a 38-ounce bag of Celentano Italian-style frozen mini meatballs - do not defrost - I like 5 meatballs per bowl
Sea salt and freshly ground black pepper
1/4 cup chopped cilantro
Grated anejo or Parmesan cheese

Combine broth and salsa in a medium pot; bring to a boil. Add pasta, if using, and frozen meatballs; cover, reduce heat and simmer 15 minutes. Season with salt and pepper, and stir in cilantro. Ladle soup into bowls, sprinkle with a bit of cheese and serve.


Makes 2 quarts of soup or 6 to 8 generous servings.

Calories 225,
fat 6 g,
carbs 17 g,
protein 17 g

TACO SOUP

Taco Soup

 

This is easily my most popular recipe! It’s quick, can be altered to fit whatever you have in your pantry at the moment…can be made vegetarian, garnished with anything, and freezes great.

I spoon it over tortilla or corn chips for the family, lots of sour cream, avocados, diced tomatoes…whatever suits your mood.

2 tablespoons olive oil (if using meat sub or ground turkey)
1 pound ground beef or turkey or 1 package Morningstar Crumbles
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Splenda
One 16-ounce can chili beans, undrained (NOT chili, just chili-seasoned beans)
One 15-ounce can kidney beans, undrained
1 cup frozen corn – optional
One 10-ounce can tomato soup, undiluted
Two 14-ounce cans peeled and diced tomatoes, undrained and pureed
One 4-ounce can diced green chilies
One 4-ounce can sliced olives
One 1.25-ounce envelope taco seasoning
3 teaspoons Penzey’s Chili 9000 or chili powder

If using hamburger: In a large saucepan brown hamburger until just no longer pink, breaking it up with a wooden spoon into small chunks. Remove from pan and drain grease, reserving 1 tablespoon. Sauté the onions and garlic with the Splenda in reserved grease, until onions are soft and golden. Return hamburger to the pan.

If using veggie meat or turkey: In a large saucepan heat the olive oil over medium heat. Sauté the onions and garlic with the Splenda until onions are tender and golden. Add turkey or crumbles and sauté until turkey is no longer pink, breaking into small chunks.

Add to the meat/onion mixture the chili beans, kidney beans, corn, tomato soup, tomatoes, green chilies, olives, taco seasoning, chili powder, and 2 cups water. Bring to a boil. Reduce heat to low and allow to simmer for 1 1/2 to 2 hours, stirring occasionally. Serve with your choice of toppings, such as tomatoes, avocados, shredded cheese, sour cream, etc. Makes 12 servings about 1 cup each.

Per serving:
Calories 241;
Protein 13;
Fat 11 g;
Carbs 18;
Sodium 470 mg

CHILE RELLENO PUFF

Chile Relleno Puff

 

A protein-packed vegetarian meal with a little kick! Smothered in spicy salsa, cool sour cream, and silky avocados this is a complete meal by itself.

Vegetable cooking spray
5 eggs
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
One 7-ounce can diced, mild green chilies
1 cup shredded Jack cheese
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Coat a deep dish pie plate with vegetable cooking spray and set aside.

Beat eggs for 3 minutes until lemon colored. Stir in flour, salt, black pepper, cayenne, mustard powder, cottage cheese, chilies, and Jack cheese until well mixed. Pour into prepared pie plate and sprinkle sharp cheddar over the top. Bake for 30 to 40 minutes, until puffy, knife comes out clean and center is firm. Serve warm or at room temperature. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions.


Makes 8 servings.
Per Serving:
Calories 189;
Protein 17 g;
Fat 10 g;
Carbs 6 g;
Sugar 1 g;
Sodium 415 mg

MEXICAN SALSA

Mexican Salsa Recipe

zippy salsa with fresh tomatoes and peppers. 

• 14 Servings
• Prep: 40 min.

25 15 40

Ingredients

• 3 jalapeno peppers
• 1 medium onion, quartered
• 1 garlic clove, halved
• 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
• 4 fresh cilantro sprigs
• 1/2 teaspoon salt
• Tortilla chips (optional, remember to add nutritional values from chosen product)

Directions

• Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
• Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
• Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without chips) equals 

23 calories, 

trace fat (trace saturated fat), 

0 cholesterol, 

241 mg sodium, 

5 g carbohydrate, 

1 g fiber, 

1 g protein.

SOUTH OF THE BOARDER CHICKEN BREAST

South of the Border Chicken Breasts 

Preparation time: 10 min

SERVES 4 COOKING TIME 10min Ingredients: 2 cloves garlic, crushed 4 boneless, skinless chicken breasts 1/4 cup vegetable oil 2 tsp chili powder 1/4 tsp cayenne 1/2 tsp dried oregano Cooking Directions: Heat broiler. Spray broiler pan with nonstick cooking spray. In small bowl, blend oil, garlic, chili powder, oregano and cayenne. Place chicken on broiler pan. Brush or spoon half of seasoning mixture over chicken. Broil chicken 6 minutes 4 to 6 inches from heat. Turn chicken over; brush with remaining seasoning mixture. Broil 4 to 5 minutes longer or until internal juices of chicken run clear. Garnish with light sour cream; accompany with hot corn and black beans, if desired.  Nutrition Facts Calories 410 % Calories From Fat 43.9% Total Fat 20g Saturated Fats 2.6g Mono-unsaturated Fats 4.1g Poly-unsaturated Fats 12g Cholesterol 150mg Sodium 140mg Total Carbohydrates 1.4g Dietary Fiber 0.6g Sugar 0.1g Protein 54g

Nacho Meatloaf 

Preparation time: 10 min	Servings: 8
Cooking time: 65 min

Ingredients:

1 small fresh green chili, seeded and minced

3/4 cup tortilla chips, finely crushed

1/2 tsp cumin seed

1 tbsp chili powder

1 small onion, chopped

1 cup tomato salsa, lightly drained

1 egg

1-1/2 lb ground beef

1/2 cup fat-free cheddar cheese, shredded

1 clove garlic, crushed

Cooking Directions:

Preheat oven to 375°F. Combine first 8 ingredients and salt to taste in a bowl. Mix thoroughly. Add meat and mix until blended. Transfer mixture into an 8x4 in. loaf pan. Place on a baking sheet and bake about 1 hour, uncovered, until a meat thermometer inserted in center of loaf reads 160°F. Sprinkle shredded cheddar over top of loaf and bake about 3 minutes, until cheese is melted. Let stand 5 minutes before slicing.

Nutrition Facts

Calories 270

% Calories From Fat 50%

Total Fat 15g

Saturated Fats 5.7g

Mono-unsaturated Fats 7g

Poly-unsaturated Fats 0.9g

Cholesterol 85mg

Sodium 510mg

Total Carbohydrates 7.6g

Dietary Fiber 1.3g

Sugar 3.2g

Protein 25g