Nacho Potato Casserole 8 oz. ground turkey or 90% lean hamburger 1/4 c chopped onion 1/4 c chopped green pepper 1 c(8 oz) Hunt's tomato sauce 1 Tbsp. taco seasoning 3 c frozen shredded hashbrown 10 (16 oz.)kidney beans rinsed and drained 1 can tomato soup 1/2 c chunky salsa 1 tsp. parsley 3/4 c Kraft Reduced fat Cheddar cheese shredded
Preheat oven to 350*. In large skillet sprayed with olive flavored spray brown meat, onion, pepper. Stir in tomato sauce, taco seasoning. Cook 2 to 3 minutes or til heated through. Spread meat mixture in an 8x8 baking dish. Evenly layer potatoes and kidney beans over meat mixture. In a small bowl combine tomato soup and salsa. spoon mixture over potatoes. Bake 30 minutes. Sprinkle Cheddar cheese evenly over top. Continue baking 10 to 15 minutes or til cheese starts to melt. Place on wire rack for 5 minutes. Cut into 6 pieces.
Serves 6: Each serving equals: HE:2 1/2 Pr, 1 Ve, 1/3 Br, 1/4 Sl, 10 OC 226 calories, 6 gm Fa, 15 gm Pr, 28 gm Ca, 670 mg So, 6 gm Fi DIABETIC: 2 Mt. 1 1/2 St, 1 Ve Hints: 1) Substitute any reputable brand Jo's Taco Seasoning 2) Use your taste for hotness of salsa.
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