Monday, April 4, 2011

Menu Monday

So I made this one the other night because I thought the kiddos would love it.  (They are so tired of chicken.)  I just knew this one would hit the spot.  Turns out it wasn't their favorite, however every adult loved it; couldn't get enough of it in fact.  I'm making this one again.  Next time I'm going to use less Crescent dough to see if the kids will like it better.  I also used ground turkey instead of ground beef to lower the calories.  Enjoy!!

Make Over Nacho Beef Bake


• 1-1/2 pounds lean ground beef (90% lean)
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup water
• 1 envelope reduced-sodium taco seasoning
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 4 ounces baked nacho tortilla chips (about 2 cups), crushed
• 3 cups shredded lettuce
• 3 medium tomatoes, chopped


In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.  Unroll crescent dough and press onto the bottom and up the sides of a 13 in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over
beef mixture; sprinkle with cheese and chips.  Bake, uncovered, at 375° for 18-22 minutes or until cheese is
melted. Top with lettuce and tomatoes. Serve immediately. Yield: 12 servings.

© Taste of Home 2010

Nutrition Facts: 1 piece equals 357 calories, 15 g fat (6 g saturated fat), 41 mg cholesterol, 728 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.

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