Sour Cream Taco Bake - xp

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xp MC-allhealthy, Veg-Rec

 

* Exported from MasterCook *

 

Sour Cream Taco Bake

 

Recipe By :More Healthy Homestyle Cooking by Evelyn Tribole, M.S., R.D.

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 onions -- chopped

28 ounces sodium-free chopped tomatoes -- drained

1 package taco seasoning mix -- (1 1/4 ounces)

12 corn tortillas -- (6 " diameter)

3 cups reduced-fat Monterey Jack cheese -- (12 ounces)

16 ounces fat-free sour cream (without gelatin)

1 teaspoon sodium-free seasoned salt

paprika

 

Coat a large nonstick skillet with nonstick spray and warm over medium-high

heat. Add the onions and cook, stirring, for 5 minutes, or until tender. Add the

tomatoes and taco seasoning mix. Bring to a boil. Reduce the heat to medium-low,

cover, and cook, stirring occasionally, for 10 minutes, or until well-blended.

Remove from the heat. Preheat the oven to 325F. Lightly coat a 13 " x 9 " baking

dish with nonstick spray. Spread a little of the tomato sauce in the dish.

Arrange 4 of the tortillas on top of the sauce, tearing them to fit. Top with

one-third of the remaining sauce and one-third of the cheese. Repeat the

layering two more times.

 

In a small bowl, combine the sour cream and seasoned salt. Spread over the

cheese to the edges of the dish. Sprinkle with paprika. Bake for 25 to 30

minutes, or until bubbly.

 

Makes 8 servings.

 

Per serving: 328 calories, 21 g protein, 42 g carbohydrates, 9 g fat, 6 g

saturated fat 30 mg cholesterol, 871 mg sodium, 4 g fiber

 

S(Typed for you by:):

" BrendaAdams "

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