8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeņo pepper slices (optional)
Preheat oven to 375°.
Cook meat in a large nonstick skillet over medium-high heat
until browned, stirring to crumble. Stir in the bell peppers and next 5
ingredients (bell peppers through garlic), and cook for 8 minutes or until
thick, stirring occasionally. Remove from pan.
Place pan coated with cooking spray over medium heat until
hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2
minutes or until thoroughly heated. Place chips on a large serving platter;
spread warm bean mixture over each chip. Spoon meat mixture over bean mixture;
top with cheese.
Bake at 375° for 9 minutes or until cheese melts. Remove from
oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top
with jalapeņo pepper slices, if desired. Serve immediately.
Yield: 9 servings (serving size: 3 loaded chips)
NUTRITION PER SERVING CALORIES 183(30% from fat); FAT 6.2g (sat 3.2g,mono
2g,poly 0.4g); PROTEIN 37.3g; CHOLESTEROL 26mg; CALCIUM 152mg; SODIUM 449mg;
FIBER 2.9g; IRON 2.3mg; CARBOHYDRATE 19.2g
Cooking Light, JULY 1999
4 WW PPS