Wednesday, January 9, 2013

Taco Casserole

taco casserole, via pinterest
We made this yummy casserole for dinner Sunday after seeing it on pinterest. It promised to appeal to the whole family and it did - T loved it! We used green pepper from our garden (miraculously our pepper plants survived the heat of the summer, and so far the cold of the winter as well). 

peppers from the garden
1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up (we used Tostitos baked scoops)
1 c low-fat cheddar cheese, shredded
3/4 c salsa

Preheat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; mix thoroughly and set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Makes 8 (1 Cup) Servings

Nutritional Info Per Serving:
287 Calories; 4g Fat; 25g Protein; 34g Carbs; 43mg Cholesterol; 2g Fiber; Points Plus+ 7

Note: I accidentally used fat-free cheese in this recipe, which I would not recommend. It dried out a bit and had to be cut with a sharp knife. Luckily it still tasted good. We'll try 2% cheese next time!

1 comment:

  1. I can't believe you still have peppers! Sounds yummy. May have to try:)


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