Layered Tostada Bake

Layered Tostada Bake

1 pound extra lean ground beef
1 medium onion — chopped
1 package taco seasoning mix
8 oz. can tomato sauce
16 oz. can nonfat refried beans
1 cup reduced fat Bisquick
1/2 cup cornmeal
1/4 cup skim milk — at room temperature
1 egg white
2 tablespoons olive oil
1 cup nonfat sour cream
1 egg white
2 cups nonfat cheddar cheese — shredded

Preheat oven at 375. Prepare a 12x7x2″ baking dish, with cooking spray.

Cook and stir beef and onion in a skillet until meat is brown. Stir in seasoning mix, tomato sauce and beans.

In a mixing bowl, combine baking mix, cornmeal, milk, egg white, and oil until moistened. Spread in dish.

Spoon meat mixture over dough.

Mix remaining ingredients; spoon over meat mixture.

Bake uncovered 30 minutes. Let stand 10 minutes before cutting.

Serves 6.

Betty Crocker’s Mexican Made Easy

Per serving: 538 Calories; 21g Fat; 7 Fiber; 39g Protein; 48g Carbohydrate; 63mg Cholesterol; 1418mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates

WW Pt: 12 pt.

Note: You could lower the points by used lean ground turkey in place of the beef.

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