Ground Chicken Mexican Soft Taco Bake (Low Fat) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I just put this together tonight since I decided to buy ground chicken and had no clue what to do with it, haha! I used low fat/low carb/low calorie whole wheat tortillas by La Tortilla Factory. But you could use whatever you wish :) Ingredients:
3 -6 tortillas, whole |
1/2-3/4 cup shredded cheese (your choice) |
1 big red sweet bell pepper, diced |
1/2-1 cup sweet onion, diced |
1 (16 ounce) can refried beans or 2 cups of homemade refried beans |
1 (8 ounce) jar salsa (chunky is best) |
lawry's seasoned salt |
garlic or garlic powder |
nonstick cooking spray |
1 (16 ounce) can mexicorn (optional) or 1 (16 ounce) can regular kernel corn (optional) |
Directions:
1. Brown the Ground Chicken, until no longer pink.
2. Add the Garlic or Garlic Powder & Lawrys Seasoning Salt to meat.
3. **could even add a taco/burrito seasoning packet**.
4. Once Chicken is pretty much done, add the salsa and refried beans. (and corn if adding it).
5. You can add the onions & bell pepper now or wait until you start layering the dish and let them cook that way.
6. Spray the Casserole Dish w/ non-stick cooking spray.
7. Lay 1st Tortilla Shell on bottom.
8. Sprinkle some Cheese all over Tortilla.
9. Then on top of that add the ground chicken mixture.
10. If you didn't add the onion & pepper to meat mixture then sprinkle some on top of meat.
11. Put 2nd Tortilla Shell on top.
12. Repeat Cheese, Meat, etc until entire casserole is full.
13. Bake at 375 Degrees for about 35 minutes until heated through and cheese is melted.
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