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1 1/2 c. (6 oz.) Sargento reduced-fat 4-Cheese Mexican shredded cheese, divided 1 (12 oz.) can evaporated fat-free (skim) milk (you can find this in the coffee/tea aisle) 3/4 c. (6 oz.) fat-free liquid egg substitute or 3 eggs, beaten (I used egg whites or Egg Beaters) 6 (7-inch) corn tortillas (I used 8 (5-inch) ones, torn into 2-inch pieces 2 (4 oz.) cans chopped green chilies (you can find these in the aisle with other Mexican foods) 1/2 c. mild chunky salsa (I used hot!) 1/4 tsp. salt (optional; I used it) 2 Tbsp. chopped cilantro Optional Ingredients Others Used and Recommended: black beans taco meat taco seasoning onions bell peppers fat-free sour cream (to garnish) Coat 10-inch deep-dish pie plate or 8-inch square baking dish with cooking spray. (I used an 11 x 7.5 glass lasagna pan.) In a large bowl, combine 1 cup cheese (save other 1/2 cup for later), milk, egg substitute, tortillas, chilies, salsa and, if desired, salt. Mix well. Pour into prepared dish. Bake at 375 degrees for 30 to 32 minutes or until set. Remove from oven. Sprinkle with remaining 1/2 cup cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired. Yields 6 servings (3 points per serving). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |