Layered diablo dip
24 appetizer
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| ¾ | pounds | Freshly ground raw turkey |
| ½ | cup | Chopped onion |
| 1 | can | (16-oz.) Pinto beans; drained & mashed |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 1 | can | (4-oz.) Chopped green chiles; undrained |
| ½ | cup | (2 oz.) Healthy Choice fat- free mozzarella shreds |
| ½ | cup | (2 oz.) Healthy Choice fat- fre cheddar shreds |
| ¾ | cup | No-salt-added picante sauce |
| ½ | cup | Nonfat sour cream |
| ¼ | cup | Sliced green onions |
Directions
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey and onion; cook until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Set aside.
Combine beans, chili powder and cumin; spread in a shallow 1½-quart baking dish coated with cooking spray. Layer turkey mixture, green chiles, cheese, and picante sauce over bean mixture. Bake, uncovered, at 350 degrees for 20 minutes or until cheese melts and mixture is thoroughly heated.
Top evenly with sour cream and green onions. Yield: 24 appetizer servings.
PER SERVING: CALORIES 58; FAT 1.5g; CARB 5.2g; PROTEIN 5.7g; CHOLESTEROL 8mg; SODIUM 170mg.
From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-10-95