Back© Copyright 1999 The Rising Stars Team
1/2 Lb. Lean Ground Beef
1 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Celery
1/8 teas. Watkins Liquid Garlic Spice
1 8 Oz. Can Red Kidney Beans, drained
1 Cup Taco Sauce
2 teas. Watkins Chili Powder
1 teas. Watkins Cumin
Watkins Cooking Spray
6 6 Iinch Corn Tortillas
1 Cup Low Fat Cottage Cheese, drained
1 Cup Shredded Monterey Jack Cheese or Monterey Jack Cheese with
Jalapeno
Peppers
Crumble beef into a 2 quart casserole. Stir in onion, celery, and liquid garlic. Cook, covered, on 100% power (high) for 5 to 7 minutes or till beef is no longer pink and vegetables are tender, stirring once. Drain off fat. Stir in beans, taco sauce, chili powder, and cumin. Spray a 9 inch pie plate with nonstick spray coating. Line pie plate with tortillas to form a shell. Spoon cottage cheese over tortillas. Top with meat mixture. Cook, covered with vented clear plastic wrap, on high for 6 to 7 minutes or till heated through, giving the dish a half turn once. Sprinkle with monterey jack cheese. Cook, covered, on high for 1 minute more or till cheese is melted. Let stand for 10 minutes. Makes 6 servings.
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© Copyright 1999 The Rising Stars Team
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