1/4 cup chopped onion
2 cans (14.5 oz) ready cut tomatoes
(personal note: I use diced tomatoes. I have also substituted the green chilies and tomatoes with mild Pace Picante Sauce)
2 oz. can diced green chilies
1 cup of sliced mushrooms
(personal note: I have left this out once when I didn't have the mushrooms, still worked well. I use fresh mushrooms, when I do have it on hand)
2 2/3 cup of drained canned pinto beans or red kidney beans
(personal note: I don't get too technical with this. I just drain and rinse two cans - 14+ oz - of red kidney beans and add to recipe)
1 Tblsp. chili powder
2 Tsp cumin
8 corn tortillas, cut in 1" strips
(personal note: I use a reduced fat type of tortilla. I'll edit the exact info when I buy them again)
8 oz. (2 cups) shredded low fat or no fat cheddar cheese
1 cup lite sour cream
preheat over to 350
(personal note: I live on a boat. I use the Omnia Stove top oven. I don't preheat. The oven is lightly coated with olive oil. I layer the ingredients as best I can in the oven and place on a low/med. flame for 20-25 minutes.)
In non-stick skillet coated with non-stick spray, saute onion for about 4 minutes.
Add tomatoes, chilies, mushrooms, beans, chili powder and cumin and simmer for 10 minutes, uncovered.
(personal note: I add these one at a time and stir lightly, then "sprinkle" the chili powder and cumin over all, and stir to evenly distribute the seasoning)
Layer 1/3 of the tortilla strips in a 11 1/2 x 7 1/2 casserole dish. Spread 1/3 of the bean mixture over the strips and 1/3 of the cheese over that. Keep layering finishing with sour cream, 1/4 of bean mixture and cheese.
(personal note: I like to control my sour cream intake, so I hold out the sour cream, finishing with the bean mixture and cheese. When served, I dot my servings with sour cream)
Bake 30 minutes.
R.S. doesn't give a calorie count on this, but the card exchange is:
1 Bread 2 Meat 2 Vegie 1 fat
Recipe Source: Richard Simmons Deal A Meal Golden Edition Cookbook
To find the cookbook, Google the title. Or try ebay. That's where I purchased mine.
(personal note: when I make this, I separate the servings equally into 8 meal plan containers, cool completely and refrigerate. I now have meals for Keith and I for the next four nights, heating in the microwave for about 3 minutes. I feel the bottom of the tray to judge whether or not it's heated through and through).
As I mentioned, I use the sour cream to top the casserole serving to control my intake, but also so I am not re-heating sour cream each night.
I normally serve this with a side of 2 Tblsp of low fat cottage cheese topped with watermelon chunks or 1/2 cup of Spanish Rice or Green Beans seasoned with No Salt Mrs. Dash and a tblsp of Healthy Smart margarine. I only serve one of these at a time with the lasagna, as the lasagna is quite filling.