Macho Cabbage Taco Casserole
1 3/4 cups (6 ounces) shredded loose-packed frozen potatoes
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom soup
8 ounces extra-lean ground sirloin beef or turkey breast
1/2 cup chopped onion
1 1/2 cups shredded cabbage
1/2 cup chunky salsa (mild, medium or hot)
1 teaspoon taco seasoning
1/4 cup no-fat sour cream
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with
butterflavored cooking spray. In a large bowl, combine potatoes, 6
tablespoons Cheddar cheese and 1/4 cup mushroom soup. Pat mixture into
prepared baking dish. Bake for 20 minutes. Meanwhile in a large skillet
sprayed with olive oilflavored cooking spray, brown meat and onion. Stir
in cabbage, salsa, taco seasoning and remaining mushroom soup. Lower heat
and simmer while crust is baking. Evenly spoon mixture into partially
baked potato crust and bake an additional 20 minutes. Evenly sprinkle
remaining 6 tablespoons Cheddar cheese over top. Continue baking about 5
minutes or until cheese melts. Place baking dish on a wire rack and let
set for 5 minutes. Divide into four servings. When serving, top each with
1 tablespoon sour cream.
5.3 points per serving
Serves 4. Per serving: 231 calories; 20 grams protein; 7 grams fat (27
percent of total calories); 22 grams carbohydrate; 2 grams fiber; 251
milligrams cholesterol; and 764 milligrams sodium.
Source: Healthy Exchanges Monthly Food Newsletter
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