Mexican Eggs Ole! - Butter Busters ^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 each: Corn tortillas, halved
-and drained,
1 cup: Chopped onion,
1 cup: Nonfat Cheddar cheese,
1/2 cup: Chopped green pepper,
-grated,
1/2 t: Minced garlic,
1 1/2 cup: Skim milk,
1 t: Ground oregano leaves,
1 cup: Egg Beaters,
1/2 t: Ground cumin,
1 each: Taco Sauce or salsa,
1 each: Tb fatfree chicken broth,
-optional,
2 cup: Canned kidney beans, rinsed
Directions:
Arrange the tortillas on the bottom of a 12 x 8 x 2" casserole dish
that has been sprayed with a nonfat spray. Set aside. In a nonstick
skillet over medium heat, cook onion, pepper, garlic, oregano, and
cumin in chicken broth until tender. Stir in the kidney beans. Spoon
1.2 of the mixture over the tortillas; repeat layers once. Sprinkle
with the cheese and set aside. In a bowl, combine milk and Egg
Beaters; pour evenly over cheese. Bake at 350F 30-40 minutes or until
puffed and golden brown. Let stand 10 minutes before serving. Serve
with taco sauce or salsa if desired. Per serving: 146 cal., 1g fat
(6%), 4mg chol., 4g fiber, 15g pro., 22g carb., 412mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-17-95
Source from luhu.jp
that has been sprayed with a nonfat spray. Set aside. In a nonstick
skillet over medium heat, cook onion, pepper, garlic, oregano, and
cumin in chicken broth until tender. Stir in the kidney beans. Spoon
1.2 of the mixture over the tortillas; repeat layers once. Sprinkle
with the cheese and set aside. In a bowl, combine milk and Egg
Beaters; pour evenly over cheese. Bake at 350F 30-40 minutes or until
puffed and golden brown. Let stand 10 minutes before serving. Serve
with taco sauce or salsa if desired. Per serving: 146 cal., 1g fat
(6%), 4mg chol., 4g fiber, 15g pro., 22g carb., 412mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-17-95
Source from luhu.jp