Mexican Meat Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 345.2
- Total Fat: 3.9 g
- Cholesterol: 38.8 mg
- Sodium: 551.5 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 10.4 g
- Protein: 30.4 g
View full nutritional breakdown of Mexican Meat Pie calories by ingredient
Introduction
This makes 2 - 9 inch casseroles (or one 9 x 13). Eat one now. Freeze another for later. If freezing, freeze before baking and do not add the cornflakes before freezing. Do not thaw before baking, just add another 30 -40 minutes in baking time. 6 WW old points This makes 2 - 9 inch casseroles (or one 9 x 13). Eat one now. Freeze another for later. If freezing, freeze before baking and do not add the cornflakes before freezing. Do not thaw before baking, just add another 30 -40 minutes in baking time. 6 WW old pointsNumber of Servings: 8
Ingredients
-
1lb cooked skinless boneless chicken breast - shredded
3/4 cup BBQ sauce
1 tsp chili powder (or more or less to taste)
2 (15.5oz) cans black bean, rinsed and drained
1 (28 oz) can diced tomatoes, slighly drained
2 cups frozen corn
1 lime, juiced (or 1/4 cup)
8 oz shredded low fat colby jack cheese
4 cups cornflakes
salt & pepper to taste
Spray Butter or Cooking Spray
Directions
Pre-heat oven to 350 degrees.
Stir together the shredded chicken and BBQ sauce, chili powder, black beans, diced tomatoes, corn and lime juice. When thoroughly mixed, stir in cheese. Season with salt and pepper to taste. Transfer mixture into one large 13 x 9 pan, or 2-9inches pans (no need to grease the pans).
Coursely crush the cornflakes by placing them in a ziploc bag and rolling a rolling pin over them. Sprinkle cornflakes evenly on top of the casserole. Spray with cooking spray or spray butter.
Bake uncovered until cornflakes turn slightly brown and the mixture is baked through, about 30-40 minutes.
*****If freezing, freeze before baking and do not add the cornflakes before freezing. Add the corn flakes right before you place the casserole in the oven. Do not thaw before baking, just add another 30 -40 minutes in baking time.
Serving Size: 8 total - 4 servings per each 9 inch casserole pan
Number of Servings: 8
Recipe submitted by SparkPeople user GOSIA4EVER.
Stir together the shredded chicken and BBQ sauce, chili powder, black beans, diced tomatoes, corn and lime juice. When thoroughly mixed, stir in cheese. Season with salt and pepper to taste. Transfer mixture into one large 13 x 9 pan, or 2-9inches pans (no need to grease the pans).
Coursely crush the cornflakes by placing them in a ziploc bag and rolling a rolling pin over them. Sprinkle cornflakes evenly on top of the casserole. Spray with cooking spray or spray butter.
Bake uncovered until cornflakes turn slightly brown and the mixture is baked through, about 30-40 minutes.
*****If freezing, freeze before baking and do not add the cornflakes before freezing. Add the corn flakes right before you place the casserole in the oven. Do not thaw before baking, just add another 30 -40 minutes in baking time.
Serving Size: 8 total - 4 servings per each 9 inch casserole pan
Number of Servings: 8
Recipe submitted by SparkPeople user GOSIA4EVER.