Makeover Nacho Beef Bake

By Totlxtc

Ingredients

• 1-1/2 * 1-1/2 pounds lean ground beef (90% lean)
• 1 * 1 can (15 ounces) black beans, rinsed and drained
• 1/2 * 1/2 cup water
• 1 * 1 envelope reduced-sodium taco seasoning
• 2 * 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 * 1 cup (8 ounces) reduced-fat sour cream
• 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 4 * 4 ounces baked nacho tortilla chips (about 2 cups), crushed
• 3 * 3 cups shredded lettuce
• 3 * 3 medium tomatoes, chopped

Details

Servings 12

Preparation

Step 1

* In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through; set aside.
* Unroll crescent dough and press onto the bottom and up the sides of a 13-in. x 9-in. baking dish coated with cooking spray; seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
* Bake, uncovered, at 375° for 18-22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately. Yield: 12 servings.


Nutrition Facts: 1 piece equals 357 calories, 15 g fat (6 g saturated fat), 41 mg cholesterol, 728 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein.

Makeover Nacho Beef Bake published in Healthy Cooking June/July 2009, p27
Tip

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington