• 1 tsp. olive oil
• 3/4 lb. ground round
• 6 8 inch corn tortillas
• 3 cups recipe-ready crushed tomatoes
• 4 scallions, trimmed and chopped
• 7 ounces canned green chilies, drained and diced (wear rubber gloves)
• 1 ounce sliced black olives, drained
• 1/2 cup lowfat yogurt
• 1/2 cup shredded cheddar cheese

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté ground round 4-5 minutes or until browned. Discard excess drippings. Remove from heat. Arrange 1/3 of the tortillas in the bottom of an 8x12 inch baking dish. Layer with 1/3 of each of the remaining ingredients. Cover mixture with 1/3 of the tortillas and half of each of the remaining ingredients. Repeat with remaining tortillas, meat, scallions, chilies, olives and yogurt. Top with tomatoes and sprinkle with remaining cheese. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 35-40 minutes or until mixture is bubbling.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 258, fat 10.8g, 37% calories from fat, cholesterol 32mg, protein 18.5g, carbohydrates 22.7g, fiber 4.0g, sugar 6.8g, sodium 765mg, diet points 5.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.8, Fruit: 0.0, Bread: 0.7, Lean meat: 1.9, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Beaujolais, Fumé Blanc, or Merlot.