Chili-Taco Casserole
For a series on ABC's Good Morning America, we did an EatingWell Rx of the hosts' favorite recipes. One of Charles Gibson's favorites is a hearty Chili-Taco Casserole, which, before undergoing an EatingWell makeover, weighed in at 36 grams of fat per serving; that has now been reduced by more than a third.
From EatingWell: September/October 1995
Yield: 6 servings
Active Time: 15 minutes
Total Time: 55 minutes
Ingredients
- 2 teaspoons canola oil
- 12 corn tortillas
- 1/4 teaspoon salt
- 1 15-ounce can chili with meat and beans
- 1 15-ounce can pinto beans, rinsed
- 1 10-ounce can enchilada sauce, (1 1/4 cups)
- 1 8-ounce can no-salt-added tomato sauce
- 1 tablespoon grated onion
- 1 cup grated extra-sharp Cheddar cheese, (4 ounces)
- 1/2 cup nonfat sour cream
- 1/2 cup nonfat plain yogurt
Preparation
- Preheat oven to 425°F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.
- Brush oil lightly over one side of each tortilla. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 8 to 10 minutes, rotating the baking sheets midway through baking. Let cool.
- Reduce the oven temperature to 375°F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and 3/4 cup of the cheese in a large bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.
- Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.
Nutrition Per serving:
449 calories; 21 g fat (10 g sat, 5 g mono); 52 mg cholesterol; 51 g carbohydrates; 17 g protein; 11 g fiber; 724 mg sodium; 740 mg potassium.
2 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1 high-fat meat, 2 fat