Zesty Fresh Type Salsa

This one is super easy and quite tasty.  Its great with the Baked Tortilla Chips!

2 large tomatoes, diced
6 green onions, chopped
1 c part skim Mozzarella cheese
1 can diced green chilies
1 can sliced black olives, drained
1/4 c fat free Italian salad dressing
1/4 c chopped cilanto - optional

Combine in a bowl, mix well and allow to chill for at least one hour before serving.
Makes 8 1/2 c servings

Navajo Taco Casserole

This is a favorite of my family.  I love it because it gives you the taste of Navajo Tacos without the fat and work of making the fry bread! 


3 cans or 5 cups of chili ( I use either the canned turkey chili or leftover meatless chili that I've made and frozen)

12 frozen whole grain rolls, thaw them but don't allow them to rise

2 c reduced fat cheese

Lettuce, tomatoes, sliced olives, sour cream, salsa

Pour chili into a sprayed 9 x 13 pan.  Cover with 1 1/2 c of cheese.  Cut each of the rolls into two pieces and place them over the chili in the pan.  Bake at 375 for about 20 - 25 minutes.  Remove from oven.  Top with remaining cheese and allow to bake for 10 more minutes. 

Serve with lettuce, tomatoes, sliced olives, fat free sour cream and your favorite salsa.

Makes 8 servings

Sour Cream Burger Enchiladas

Feel free to use any sort of lean ground meat that you like - ground turkey, diet lean beef, ground chicken breast, ground wild game.  We use either elk burger or ground chicken breast at our house. 

1 lb ground meat, browned
1 t cumin
1 t chili powder
1 can black beans, rinsed and drained
1 pint fat free sour cream
10 whole wheat or whole grain tortillas (I'm sure you can use corn - I just never have)
1 can green enchilada sauce (we prefer mild but go medium if you like it spicy!)
1 c reduced fat cheese

Combine meat, beans, spices and sour cream.  Roll up in warmed tortillas.  Place in a sprayed 9 x 13 pan and cover with enchilada sauce.  Sprinkle with cheese.  Bake at 350 for 30 minutes.

Makes 10 servings

Bean, Rice and Corn Burritos

My family loved this meatless burrito recipe.  I made a full recipe so that we would have plenty to freeze and re heat later.  They make great lunches!

20 whole wheat or whole grain flour tortillas
3 c cooked brown rice
2 cans black beans, drained and rinsed
1 can corn, drained
1 can diced green chilies
1 T chili powder
1 t ground cumin
8 oz low fat sharp cheddar cheese (I get the Kroger brand on sale then freeze it until I need it)

Combine rice, beans,corn, green chilies and spices in a large bowl. Warm tortillas and place approx 1 T cheese then 1/4 c rice mixture in the middle of the tortilla. Tuck in sides, then roll up.  Place seam side down on a sprayed cookie sheet.  Repeat until you've used all ingredients.  Spray the tops of the burritos with cooking spray and bake at 375 until the burritos are browned and crispy.  Serve with salsa and fat free sour cream if desired. 

After these burritos cool, just put one each in a zipper style sandwich size bag and freeze.  When you are ready to reheat, just open the bag, place in microwave for about one minute.

Makes 20 servings.

Taco Pasta Salad

1/2 lb burger, browned with 1/2 packet taco seasoning (extra diet lean beef, ground chicken breast, or lean turkey burger)
8 oz whole grain pasta, cooked and drained
2 tomatoes, diced
1 can black beans, drained and rinsed
1 can kidney or pinto beans, drained or rinsed
1 can sliced olives. drained
1 c reduced fat cheddar or mexican blend cheese
3 c shredded lettuce

For the dressing - there are two great options.  The creamy cilantro lime dressing or a mixure of equal parts fat free Catalina dressing and your favorite salsa.

Makes  4 - 5 main dish servings. You can also serve this with the baked tortilla chips.

Taco Noodle Bake

½ lb burger, browned

1 can corn, drained

2 c chunky salsa

1 small can sliced olives, drained

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 package taco seasoning mix

1 can tomato sauce

1 lb desired whole grain pasta, cooked

Combined all ingredients.  Pour into a sprayed 9 x 13 pan.  Sprinkle with reduced fat Mexican cheese blend if desired.  Bake at 350 for 30 minutes.  Makes 8 servings.

Make it meatless by omitting the burger and adding another can of drained, rinsed beans!

Layered Sour Cream Enchilada Bake

2 -3 chicken breasts, cooked and diced

2 cans reduced fat cream of chicken soup

1 16 oz can fat free sour cream

1 can great northern beans, drained and rinsed

2 cans diced green chilies

1 c shredded reduced fat Mexican cheese blend

18 corn tortillas

Combine soup, chicken, green chilies, beans and sour cream.  Tear the corn tortillas.  Spread a thin layer of sauce in the bottom of a 8 x 11 pan. Cover with a layer of tortillas, then sauce, then tortillas, then sauce, etc.  ending with sauce.  Sprinkle with cheese.  Cover with foil.  Bake at 350 for 30 minutes. Makes 8 servings.

Marie's Taco Casserole

24 corn tortillas

½ lb burger, browned

2 cans black beans, drained and rinsed

2 cans tomato soup

2 cans reduced fat cream of chicken soup

1 T chili powder

1 c reduced fat Mexican blend cheese

Mix soups, chili powder together and spread a bit on the bottom of a sprayed 9 x 13 pan.  Then stir in the burger and the beans to the soup mixture.  Tear up the corn tortillas.  Place a layer of tortillas, then soup mixture, then tortillas, then soup, etc. End with the soup mixture as the top layer.  Then sprinkle with cheese.  Top with a sprayed piece of foil.  Bake at 350 for 30 minutes. Makes 8 servings. 

If you want to make this a meatless meal, just add another can of drained, rinsed beans for the burger and use cream of celery or cream of mushroom soup!