6 oz. lean ground turkey
6 oz. lean ground pork
1/2 c. chopped onion
1 (16 oz.) can pinto beans, drained & mashed
1 (4 oz.) can chopped green chiles,
undrained
1/2 c. (2 oz.) shredded reduced-fat
Monterey Jack cheese
1/2 c. 92 oz.) shredded 40% less-fat
Cheddar cheese
1/2 c. commercial picante sauce
1/4 c. chopped green onions
1 tbsp. sliced ripe olives
1/2 c. low-fat sour cream
Cook turkey, pork and onion in a large nonstick skillet over
medium heat until browned, stirring to crumble meat. Drain and
pat dry with paper towels. Set aside. Spread pinto beans in an
11 x 7 x 2 inch baking dish; layer reserved meat mixture,
chopped green chiles, cheeses and picante sauce over beans.
Bake, uncovered, at 350 degrees for 15 minutes or until cheese
melts and mixture is thoroughly heated. Sprinkle chopped green
onions and sliced olives evenly over picante sauce; top with
sour cream. Serve with unsalted tortilla chips or melba rounds.
Yield 24 appetizer servings
57 calories Protein 4.9; fat 2.7; carbohydrate 3.4; cholesterol
14; iron 0.4;
sodium 77; calcium 30.
Weight Watcher Points - 1 Point
