Nacho Casserole
1 cup dry TSP
1 can (14.5 oz) Mexican- style tomatoes
1 cup fresh or frozen corn
1 can (15 oz) black beans, rinsed and drained
1/2 cup prepared salsa
3/4 cup water
1 tsp chili powder
1 tsp oregano
2 cups (2 oz) crumbled baked tortilla chips
1 cup (4 oz) Mozzarella-style soy cheese, grated
Preheat the oven to 350°.
Combine dry TSP, tomatoes, corn, black beans, salsa, water, chili powder and oregano in a medium saucepan. Heat to boiling, then reduce heat and simmer until TSP is rehydrated and corn is tender, about 5 minutes.
Put half the TSP mixture in a 2-quart casserole. Top with half the tortilla chips and half the cheese. Repeat layers of TSP and chips, but do not add remaining cheese.
Bake at 350° for 20 minutes, until heated through. Remove from oven, sprinkle remaining cheese over top, and let sit 5 minutes for cheese to melt.
Yield: 6 servings Serving size: 1 cup
Per serving: 227 calories, 4 g total fat (0.3 g sat fat), 19 g pro, 36 g carb, 9.2 g fiber, 697 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1 vegetable, 1-1/2 lean meat