Sunday, May 1, 2011

Mexican Taco Casserole

1 bag Tortilla Chips
1 tablespoon olive oil with 1/4 teaspoon of cayenne pepper
1/4 cup chopped black olives
1/4 cup chopped green chopped peppers
2 cloves Garlic, minced
1 pound Ground Turkey
2  tablespoons Taco Seasoning
1 can Black Beans, drained
1 can fat free refried beans
1 cup fresh pulsed plum tomatoes mixed with 1 tablespoon cilantro, 1 tablespoon lime juice, 1/2 teaspoon chili powder or you can use salsa in a jar
1/2 cup fat free sour cream
1 cup shredded fat free or reduced fat Cheese

Optional: Other toppings such as jalepenios.

Heat oven to 350.

Heat oil in a large skillet. Add the peppers and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a wooden spoon. Add beans and salsa. Mix well and continue to cook until tomatoes thicken.

Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced olives. Bake for 20 minutes or
Scoop up with additional chips if desired.
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