Nachos Casserole
Ingredients
- 250 ml or 11 ml chunky taco sauce
- 125 ml or 1/21/2 ml canned diced mild green chilies
- 500 g or 11 g lean ground chicken or turkey
- 125 ml or 1/21/2 ml chopped onion
- 125 ml or 1/21/2 ml chopped green pepper
- 2 ml or 1/21/2 ml ground cumin
- 175 ml or 3/43/4 ml canned refried beans
- 125 ml or 1/21/2 ml plain non-fat yogurt
- 30 ml or 22 ml water
- 1.25 L or 55 L Kellogg's Corn Flakes* cereal
- 125 ml or 1/21/2 ml shredded reduced-fat Cheddar cheese
- - chopped tomatoes and green onions
Directions
1. Combine taco sauce and chilies. Set aside.
2. In large skillet, cook chicken, onion and green pepper until chicken is browned. Drain off fat. Stir in cumin. Add beans, yogurt, half of the taco sauce mixture and the water, mixing well. Remove from heat.
3. Place 500 ml (2 cups) of the cereal evenly in lightly-greased 2.5L (10-cup) shallow baking dish. Cover with chicken mixture. Top with remaining taco sauce mixture. Sprinkle with remaining cereal.
4. Bake at 180°C (350°F) 20 minutes or until thoroughly heated. Sprinkle with cheese and return to the oven until cheese melts, about 3 minutes. Garnish with tomatoes and green onions.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
