Tonight's Dinner - x/p to Chile-Heads

[Guest guest]

This was tonights dinner. I used fresh chiles in place of the canned

chiles and it was fabulous. I had some fresh cayennes from the backyard

(thanks Rosemary Basil wherever you are) and I chopped them up and

included them. So good:

 

* Exported from MasterCook *

 

Ta-Molly Pie (adapted)

 

Recipe By : So Fat, Low Fat, No Fat Mexican by Betty Rohde

Serving Size : 9 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Chiles

Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 6 oz box Goya Mexican Rice

1 15 oz can diced tomatoes -- undrained

2 10 " fat-free flour tortillas

1 15 oz can beans (any color) -- drained & rinsed

1 4 oz can chopped green chiles -- drained OR

3 jalapeno peppers -- chopped

1 cup onion -- chopped

1 19 oz can fat-free vegetarian chili

1 8 oz pkg Healthy Choice Cheddar Cheese -- shredded

 

Preheat the oven to 350°F. Spray a 13x9 " baking dish lightly with

vegetable oil cooking spray.

 

In a medium saucepan, combine the rice with the tomatoes (including

juice). Cook according to pacakge directions for 20-25 minutes (or use

microwave instructions on box).

 

Meanwhile, prepare the remaining ingredients. Cut the tortillas into 1 "

wide strips. Layer the casserole, starting with the rice mixture,

spreading evenly over the baking dish. Make a layer of tortilla strips,

cutting to fit. Cover with the beans, then chiles, and onions. Top with

chili and smooth the surface.

 

Bake for 20 minutes. Remove from oven, cover with cheese, and bake for

an add'l 10 minutes. Serve with salsa on the side and a dollop of

fat-free sour cream & a sprinkling of cilantro on top of each serving.

 

I served it with some additional chopped chiles and hot sauces on the

side for those who wanted more heat.

 

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RisaG