Bubble Up Enchiladas

Ingredients: 

• 1lb, Ground Turkey
• 10oz. Red Enchilada Sauce
 • 8oz Tomato Sauce
• 15oz Black Beans, Rinsed & Drained
• 6oz. refrigerated biscuits
• ½ cup Mild Cheddar Cheese (Shredded)

Directions: 

1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside. 
2. Brown turkey in a large skillet. Add the enchilada sauce, tomato sauce and black beans and stir to combine. 
3. Stir the biscuit pieces into the meat mixture. Transfer the entire mixture to the prepared baking dish and spread out evenly. 
4. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. 
5. Bake an additional 10 minutes. Let stand for 5 minutes before serving. 

Nutritional Mumbo Jumbo Per Serving (serves 6): 
Calories: 368 Fat: 18g Carbohydrates: 30g Fiber: 5g Protein: 21g

Deep Dish Taco Pizza

Ingredients:


• 1.5 pkg. reduced-fat crescent rolls
• 1 lb ground turkey
• ½ cup onion, chopped
• 14.5 oz can of Rotel diced tomatoes with green chilies
• 1 packet reduced-sodium taco seasoning
• 1 can fat-free refried beans (optional)
• ¼ cup water
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 425 degrees. In a 9x13 inch baking dish lightly coated with cooking spray - press crescent rolls into the bottom and halfway up the sides. Think as if you were putting a puzzle together. It will take a little finessing but it is doable.

2. Cut aluminum foil into four long skinny strips (wide enough to cover the edge crust). Lay and fold foil around all four crust edges. Use a fork and poke the bottom dough a couple of times. Pre-bake crust in oven for about 8 minutes. Keep the foil pieces when finished pre-baking, you will use them again!

3. In a large skillet, over medium-high heat, brown turkey and onion. Drain any extra liquids. Add tomatoes, seasoning and water to skillet, stir. Cook for an additional 3-5 minutes or until most of the liquid has evaporated.

4. In a medium size microwavable bowl, heat refried beans for about 30 seconds (until soft) and stir. This helps the beans spread easier on the dough. Spoon beans onto the bottom of the pizza and spread evenly around.

5. Pile meat mixture over the bean layer and spread evenly. Place the four foil strips over the crust again.

6. Bake for 12 minutes - remove from oven and top with cheese. Take off foil pieces. Return to oven for 5 minutes or until the cheese melts and the edges of the crust are browned.


Nutritional Mumbo Jumbo Per Serving (serves 8):

Calories: 341
Fat: 15g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g 

Oven Baked Tacos

Ingredients:
• 2 lbs ground turkey
• 1 small onion diced
• 1 small can diced green chilies
• 1 packet taco seasoning
• 1 (8 ounce) can low sodium tomato sauce
• 1 (16 ounce) can fat free refried beans
• 2 cups shredded reduced fat Colby-jack cheese
• 18-20 hard taco shells
 *NOTE: I usually freeze half the meal mixture, so only 10 shells are needed per meal.

 Directions:

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid.

Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking), standing up. Sprinkle cheese over the top of the taco meat in each shell.
Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.

Remove from the oven and top with any optional condiments for serving.


Nutritional Mumbo Jumbo Per Taco:

Calories: 193
Fat: 10g
Carbohydrates: 14g
Fiber: 2g
Protein: 14g
WWP+: 5 points

Beef Taco Casserole

Ingredients
• 1 lb ground skinless chicken breast
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 1 clove garlic
• 1 pkg taco seasoning mix
• 8 ozs taco sauce
• 1 c fat-free sour cream
• 1 c fat-free cottage cheese
• 1 c low-fat tortilla chips, whole or broken up
• 1 c low-fat cheddar cheese, shredded
• 3/4 c salsa

Directions

• Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside.

• Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Servings Per Recipe: 8
Amount Per Serving: Calories: 287; Total Fat: 4g; Total Carbs: 34g; Dietary Fiber: 2g; Protein: 25g

Vegetarian Enchilada Casserole

Ingredients
• No-Stick Cooking Spray
• 1 can (10 oz each) red enchilada sauce
• 1 pkg (12 oz each) frozen whole kernel corn (OR 1 can (11 oz) whole kernel corn not salt added, drained)
• 1 can (16 oz each) No Fat Traditional Refried Beans
• 12 soft corn tortillas (6 inch)
• 1 can (15 oz each) Black Beans, drained, rinsed
• 1 can (14.5 oz each) Petite Diced Tomatoes, undrained
• 2 cups shredded sharp Cheddar cheese

Directions

• Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.

• Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.

• Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.

• Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

• Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired.

**LOWER CARBS DRASTICALLY BY USING LO CARB TORTILLAS**

Servings Per Recipe: 8
Amount Per Serving: Calories: 328; Total Fat: 12g; Total Carbs: 42 g; Dietary Fiber:9 g; Protein: 15 g

Beef Burrito Bake

Ingredients

• 1 lb ground beef, lean,
• 1 pkt Taco Seasoning
• Monterey Cheese, 8 oz - grated
• 1 can Fat Free Cream of Mushroom Soup
• 1/2 cup Fat Free Sour Cream
• 4oz (half a jar) Taco Sauce, Mild
• Low Carb Tortillas, 8 tortillas

Directions

• Brown ground beef and add taco seasoning and cook according to package directions.

• Mix together the can of soup, sour cream and taco sauce.

• Spray a 9 x 12 pan with cooking spray. Spoon 1/3 of the soup mixture into pan. Divide meat mixture evenly between the tortillas and sprinkle cheese in shell before folding and putting into pan. Reserve about 1/2 - 3/4 cup cheese.

• Spread rest of soup mixture onto the shells and top with the rest of the cheese.

• Bake at 350 degrees for 20-25 minutes until bubbly and cheese is melted.

Servings Per Recipe: 8
Amount Per Serving: Calories: 289; Total Fat: 14.8g; Total Carbs: 14 g; Dietary Fiber: 4.3 g; Protein: 25 g

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Pork Tacos

Ingredients:

• 1 pound pork tenderloin
• 1 12 oz. jar of salsa
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon jalepeno peppers
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 3 cloves garlic, minced

Directions:

• Place pork tenderloin in a crock pot.

• Mix together all other ingredients in a bowl and pour over pork tenderloin.

• Cook on low for 8 hours or on high for 5 hours.

• Remove pork tenderloin from crock pot and shred using a fork, pull against the grain of the meat.

• Return shredded pork tenderloin to crock pot and cook for an additional 30 minutes.

• Serve with whole wheat tortillas, reduced fat cheese, reduced fat sour cream, lettuce, tomatoes, and guacamole.

Servings Per Recipe: 4
Amount Per Serving: Calories: 212; Total Fat: 7g; Total Carbs: 10 g; Dietary Fiber: 3 g; Protein: 25 g

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Salsa Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream (optional)

Directions

• Preheat oven to 375 degrees F (190 degrees C)

• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Servings Per Recipe: 4
Amount Per Serving: Calories: 287; Total Fat: 12.4g; Cholesterol: 101mg; Sodium: 863mg; Total Carbs: 6.8 g; Dietary Fiber: 1g; Protein: 35.5g

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Taco Stuffed Peppers

Ingredients

• 2 large green peppers, halved lengthwise and seeded
• 1 pound ground beef
• 2 teaspoons Seasoning for Tacos
• 1 tablespoon salsa
• 4 ounces cheddar cheese, shredded
• 2 tablespoons sour cream, for topping

Directions

Preheat the oven to 350 degrees F.
Parboil the peppers in boiling water for 3 minutes; drain.
Meanwhile, brown the meat; drain the fat and mix with all but the sour cream.
Fill the peppers and arrange them in a baking dish.
Bake 20-25 minutes until hot and bubbly.
Serve topped with sour cream.

Makes 4 servings (can be frozen)

Servings Per Recipe: 4

Amount Per Serving: Calories: 345; Total Fat: 24g; Total Carbs: 6g; Dietary Fiber: 2g; Protein: 27g

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Enchilada Bake

Ingredients

Crust:
• 4 oz. cream cheese, softened
• 2 eggs
• 1/2 tsp. taco seasoning
• 8 oz. shredded cheddar cheese

Topping:
• 1 pound ground beef
• 3 tsp. taco seasoning
• 8.5 oz. jar Enchilada Sauce
• 4 oz. can chopped green chilis
• 8 oz. shredded cheddar cheese


Directions

Crust:
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in cheese; mix well.

Grease a 9x13 baking dish; spread the cheese mixture evenly over the bottom. Bake at 350 degrees for 35 minutes, or until browned, but not too dark. Let stand 5-10 minutes before adding the topping

Topping:
Brown the hamburger, drain the fat. Stir in the seasoning, enchilada sauce, and chilies. Spread over the crust. Top with the cheese.

Bake another 20 minutes or until hot and bubbly. Serve with toppings of your choice.

Servings Per Recipe: 8

Amount Per Serving: Calories: 411; Total Fat: 31 g; Total Carbs: 5 g; Dietary Fiber: 1 g; Protein: 27 g

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Chicken Enchiladas

Ingredients

• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions
• 16 corn tortillas
• 8 oz. shredded pepper jack and colby cheese blend
• 1 can diced green chiles

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese.

Bake in a 350 degree oven for about 30 minutes or until heated through.

Servings Per Recipe: 8

Amount Per Serving: Calories: 392.1; Total Fat: 12.4 g; Cholesterol: 77.6 mg; Sodium: 753.0 mg; Total Carbs: 40.1 g; Dietary Fiber: 3.0 g; Protein: 31.7 g

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Crispy Bean & Cheese Burritos

Ingredients

• 1 bag (3.5 oz.) boil-in-bag brwn rice
• 1 cup salsa
• 1/3 cup chopped cilantro (I leave this out if I don't already have it)
• 1 ripe avocado - cut into 1/2 inch pieces
• 1 tablespoon lime juice
• 6 soft taco sized tortillas
• 1 cup shredded pepper jack cheese (or cheddar if you prefer)
• 1 can (15.5 oz.) black beans, drained and rinsed

Directions

Prepare rice according to package directions, about 10 minutes. Drain and place in a medium-size bowl. Stir in salsa and cilantro; set aside. In a small bowl, gently stir together avocado pieces with lime juice; set aside.

Place tortillas on work surface and sprinkle 2 tablespoons cheese in center of each, from left to right. Top cheese with a heaping 1/4 cup black beans. Place a heaping 1/3 cup rice mixture over beans then divide avocado pieces among tortillas. Fold up like an envelope; repeat with remaining tortillas.

Heat a large nonstick skillet over medium-high heat. Coat top and bottom of burritos with nonstick cooking spray. Place 3 burritos in skillet, seam-side down; cook for 1 to 2 minutes or until lightly browned and crisp. Turn burritos over and cook another 2 minutes. Repeat with remaining burritos, reducing heat if they get too browned.

Servings Per Recipe: 6 servings

Amount Per Serving: Calories 415; Total Fat (g) 15; Saturated Fat (g) 4; Cholesterol (mg) 17; Sodium (mg) 761; Carbohydrate (g) 54; Fiber (g) 7; Protein (g) 15

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