So, obviously I have a problem when it comes to Tex-Mex. I just can't get enough. I combined two of my favorite Tex-Mex dishes--Cheese Quesadillas and Turkey Tacos--to come up with this new favorite of mine, which I have dubbed Tex-Mex Pie. Again, super easy and healthy, it is great for either lunch or dinner, and freezes with no problem. Make one for tonight and freeze the other one for next week--you'll want it again, believe me :-)
Cut recipe in half to make just 1 pie, recipe below is for 2. Each pie serves 4, at 6 points a person.
1 pound 93% lean Turkey Breast (I just don't like the 97% lean, but if you do, more power to you)
1/2 cup Taco Sauce
1/2 red onion, diced
1/4 cup frozen corn
1 can red kidney beans, drained and rinsed
1 tbs chili powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
Six 8-inch whole wheat or low-carb tortillas
1 cup low fat cheddar cheese
Pre-heat oven to 400 degrees. Spray two 8-inch cake pans with PAM.
-Saute red onions until soft.
-Add turkey meat and brown until pink color is gone.
-Add taco sauce, corn, kidney beans, chili powder, cumin, salt and pepper.
-Stir until all ingredients are combined.
-Remove from heat and prepare to make your pies.
-In each cake pan, place 1 tortilla. Layer with 1/6 of mixture, and top each one with 2 tbs of cheese. Top with another tortilla, 1/6 mixture and 2 tbs more of cheese. You guessed it, 1 more tortilla, 1/6 mixture, but this time use 1/4 cup cheese on each pie to create a layer of cheesy goodness.
Bake 15 minutes or until cheese is bubbly. Cut each pie into 4 equal pieces. Serve with salsa.
Healthy meals to nourish your mind.
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