Recipe courtesy of Holly Clegg, Trim & Terrific, reprinted with permission
1 lb ground sirloin
1 (14 ½-oz) can diced tomatoes, with juice
1 (4-oz) can diced green chilies, drained (or less for milder version)
2 teaspoons chili powder (or slightly less for milder taste)
1 ½ teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat-free cottage cheese
14 (6-inch) corn or flour tortillas, cut into quarters
1 (15 ¼ oz) can corn, drained
1 (8-oz) package shredded reduced fat Mexican blend cheese
1. Preheat oven to 350 degrees F.
2. In large nonstick skillet cook meat over medium heat until done. Add tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
3. In small bowl, blend egg whites and cottage cheese well; set aside.
4. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cover bottom of baking dish with six quartered tortillas.
5. Layer all the corn, half meat mixture, half cheese, four quartered tortillas , then all the cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas, and top with remaining cheese.
6. Bake, uncovered, 30 minutes. Serve.
Makes 8-10 servings
Protein: 25 g
Carbohydrates: 20 g
Fat: 7 g
Calories from Fat: 26%
Saturated Fat: 3 g
Dietary Fiber: 3 g
Cholesterol: 40 mg
Sodium: 537 mg
Diabetic exchanges: 3 lean meat, 1 starch, 1 vegetable