Impossible Taco Pie
Adapted from
General Mills, Inc.
8 servings
| 1 lb ground chicken breast skinless | 1 1/4 c fat-free milk | ||
| 1/2 c onions, chopped | 3/4 c egg whites, slightly beaten | ||
| 1/2 c bell peppers, chopped | 3/4 c low-fat baking mix | ||
| 1 1/4 ozs low-sodium taco seasoning mix | 4 ozs Monterey Jack cheese, shredded | ||
| 4 ozs canned green chiles, diced |
Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in seasoning mix. Spread into prepared dish. Sprinkle with chiles. In a small bowl, combine milk, egg whites, and baking mix. Mix until smooth. Pour over chiles in dish. Bake for 25 minutes. Top with cheese. Bake for ten minutes more, or until cheese has melted. Cool five minutes before serving.
| Calories | 218 | %CFF | 28 % | |
| Total Fat | 7 g | Saturated Fat | 3 mg | |
| Protein | 21 g | Cholesterol | 47 g | |
| Carbohydrates | 12 g | Sodium | 595 mg | |
| Sugars | 5 g | Fiber | 1 g | |
|
3.9 WW Points | ||||
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Rated by 6 users (4.2)
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