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Layered Tijuana Casserole
JoAnna M. Lund

Considering how much Cliff and I savor South-of-the-Border cooking, you might wonder why we don't spend all out free time in Mexico! (Free time? What free time?)With recipes like this tasty, spicy combo, we can save on furl and driving time--and just tap our toes to the beat of the maracas.
Serves 6
*freezes well

8 ounces extra lean ground turkey or beef
3/4 cup chopped onion
1/2 teaspoon dried minced garlic
4 (6-inch) corn tortillas*
1 1/4 cups chunky salsa (milk, medium, or hot)*
1 cup (one 8-ounce can) Hunt's Tomato Sauce*
10 ounces (one 16-ounce can) pinto beans, rinsed and drained*
Scant 1 cup shredded Kraft reduced-fat Chedder cheese*
1 cup frozen whole-kernel corn, thawed*
1/3 cup sliced ripe olives*

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic. Place 1 tortilla in slow cooker container. Spoon half of the meat mixture over tortilla. Layer 1/2 cup salsa, 1/2 cup tomato sauce, and 1/4 cup Chedder cheese over top. Place another tortilla over cheese. Layer half of pinto beans, 1/4 cup Chedder cheese, 1/2 cup corn, and half of olives over top. Repeat all layers. Cover and cook on LOW for 6 to 7 hours.

HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 2 2/3 Protein, 1 Bread, 1 Vegetable, 1/4 Fat
264 Calories, 8gm Fat, 16gm Protein, 32gm Carbohydrate,
906 Sodium, 161mg Calcium, 4gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat

"A Potful of Recipes, page 220 or A Deluxe Potful of Recipes, page 284"

 current weight: 185.0 
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