Sour Cream Taco Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c. chopped onion1, 28 oz. can diced tomatoes, drained (or 2, 15 oz. cans)1 package reduced sodium taco seasoning12 corn tortillas (6" diameter)7 oz. cheese (can use monterey jack, etc.-- we found a chipotle cheddar)1, 16 oz. container fat free sour cream1 tsp. seasoned saltpaprika
In a large nonstick skillet, add diced onions and cook until soft. Add tomatoes, taco seasoning, and drained and rinsed pinto beans. Bring to a boil. Reduce heat to medium low, cover and cook about 10 min or until blended.
Preheat oven to 325. Coat 9x13" baking dish with nonstick spray. Spread a little of the sauce in the bottom of the pan and top w/ 4 of the tortillas, cut to fit (I cut them in half, and make 2 "squares" with the flat sides). Top w/ 1/3 of the remaining sauce and 1/3 of the remaining cheese. Repeat the layering 2 more times.
In a small bowl (or the container) combine the sour cream & seasoned salt. Spread over the cheese to the edges of the dish. Sprinkle with paprika. Bake for 25-30 minutes, or until bubbly.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Preheat oven to 325. Coat 9x13" baking dish with nonstick spray. Spread a little of the sauce in the bottom of the pan and top w/ 4 of the tortillas, cut to fit (I cut them in half, and make 2 "squares" with the flat sides). Top w/ 1/3 of the remaining sauce and 1/3 of the remaining cheese. Repeat the layering 2 more times.
In a small bowl (or the container) combine the sour cream & seasoned salt. Spread over the cheese to the edges of the dish. Sprinkle with paprika. Bake for 25-30 minutes, or until bubbly.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Nutritional Info Amount Per Serving
- Calories: 347.5
- Total Fat: 9.5 g
- Cholesterol: 26.0 mg
- Sodium: 882.5 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 8.3 g
- Protein: 16.0 g
Member Reviews