Mexican Lasagna #2
Adapted from
A Celebration of Cooking in America
8 servings
| 5 whole fat-free flour tortillas, halved | 15 ozs canned pinto beans, drained and rinsed | ||
| 1 lb ground chicken breast skinless | 8 ozs no-salt-added tomato sauce | ||
| 1/2 c onions, chopped | 1 1/4 ozs low-sodium taco seasoning mix | ||
| 1/2 c bell peppers, chopped | 4 ozs cheddar cheese, shredded |
Preheat oven to 350. Prepare a 11"x7" dish with cooking spray. Layer half the tortillas onto bottom of dish; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Add beans, tomato sauce, and taco seasoning mix. Mix well and heat through. Spread half the chicken mixture evenly over top tortillas in dish. Repeat with remaining tortillas and chicken mixture. Sprinkle cheese over top. Bake for 30 minutes.
| Calories | 245 | %CFF | 27 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 21 g | Cholesterol | 48 g | |
| Carbohydrates | 22 g | Sodium | 668 mg | |
| Sugars | 4 g | Fiber | 5 g | |
|
4.3 WW Points | ||||
  |
Rated by 2 users (5.0)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!