WW Points: 5
2 teaspoons canola oil
1 green bell pepper — seeded and chopped
1 onion — chopped
1/2 pound ground skinless turkey breast
1 can Cajun-style stewed tomatoes – (14 1/2 oz)
1 cup fat-free refried beans
1 can chopped green chiles – (4 oz) — rinsed and drained
6 corn tortillas – (6″ dia) — quartered
1/3 cup shredded reduced fat Monterey Jack cheese
Preheat the oven to 350 degrees.
In a large nonstick skillet, heat the oil. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.
Add the turkey and cook, stirring as needed, until browned, about 5 minutes. Stir in the tomatoes, beans and chiles; bring to boil. Reduce the heat and simmer, uncovered, stirring frequently, until slightly thickened, about 5 minutes.
Spoon one-third of the turkey mixture onto the bottom of a 10- by 6-inch baking pan. Arrange half of the tortillas evenly over the top. Repeat the layering once more, ending with the turkey mixture. Sprinkle evenly with the cheese. Bake, covered, 20 minutes. Uncover and bake until heated through and golden, about 10 minutes longer.
291 Calories, 5 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 774 mg Sodium, 38 g Total Carbohydrate, 6 g Dietary Fiber, 24 g Protein, 202 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/
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