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Ингредиенты
- 16 ounce lowfat sour cream
- 2 c. shredded Mexican cheese blend - (8 ounce)
- 4 c. Texas Souper Pintos (see below)
- 12 x flour tortillas - (8" dia)
- 1 jar chunky salsa - (16 ounce)
- 2 c. shredded Monterey Jack cheese - (8 ounce)
- 1 can sliced ripe olives - (4 1/2 ounce) (optional), liquid removed
- 2 Tbsp. minced fresh cilantro (optional)
- 1 lb dry pinto beans
- 5 c. water
- 1 lrg onion minced
- 2 lb jalapeno peppers seeded, minced
- 1 pkt taco seasoning mix - (1 1/4 ounce)
- 1/2 tsp salt
- 1 Tbsp. sugar
- 1 tsp grnd cumin
- 1 Tbsp. chili pwdr
- 2 can Mexican-style stewed tomatoes - (14 ounce ea)
- 2 lb grnd chuck
Инструкции
- Lasagna: Stir together lowfat sour cream and Mexican cheese blend. Spread 2 c. Texas Souper Pintos in bottom of a lightly greased 13- by 9-inch pan. Layer with 6 tortillas (overlapping slightly), lowfat sour cream mix, remaining beans, and remaining tortillas.
- Bake, covered, at 350 degrees for 45 min or possibly till bubbly. Top with salsa and Monterey Jack cheese. Bake 5 min or possibly till cheese melts. Sprinkle with olives and cilantro, if you like.
- Texas Souper Pintos: Place beans in a Dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 min; reduce heat, and simmer, stirring occasionally, 1 hour and 30 min. Uncover and simmer 30 min or possibly till beans are tender. (Makes 10 c.)
- This recipe yields 8 servings.
- Comments: The Texas Souper Pintos may also be served on warm dogs, in taco shells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 607g | |
| Recipe makes 8 servings | |
| Calories 1302 | |
| Calories from Fat 925 | 71% |
| Total Fat 103.09g | 129% |
| Saturated Fat 33.21g | 133% |
| Trans Fat 1.4g | |
| Cholesterol 164mg | 55% |
| Sodium 671mg | 28% |
| Potassium 1497mg | 43% |
| Total Carbs 48.15g | 13% |
| Dietary Fiber 12.5g | 42% |
| Sugars 9.9g | 7% |
| Protein 48.14g | 77% |
