Enchilada Piediabetic, main dish, meats, mexican 1 lb lean ground chuck 1/2 cup onion; chopped 4 oz (1 can) tomato sauce 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon pepper 4 6 corn tortillas 3 oz process american cheese; low-fat 1 vegetable cooking spray 1/2 cup water Cook ground chuck and onion in a large nonstick skillet over medium heat until browned, stirring to crumbe. Drain and pat dry with paper towels. Drain and pat dry with paper towels. Return meat to skillet; stir in tomato sauce and seasonings. Continue to cook over medium heat, stirring constantly, until throughtly heated. Layer tortillas, meat sauce, and cheese in a 2 quart casserole dish coated with cooking spray; pour water over top. Cover and bake at 400 degrees fro 20 minutes. Serve hot. Food Exchange per serving: 2 MEDIUM-FAT MEATS EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 157; CAR: 6gm; PRO: 16gm; FAT: 7gm; SOD: 429; Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master. |
