I worked for the Head Start program for 3 years. During that time, I ate many meals that were no doubt laden with butter, salt, and sugar. I knew that some of them had healthful potential, so I have adjusted some of my favorite ones.
Because this is a makeover, some ingredients will be kind of rough - here at Junk From My Freezer, I like to encourage "to taste" seasoning - as long as it is in healthy amounts.
1 lb extra lean ground beef
1 can 98% fat free cream of mushroom soup
2 poblano peppers, cut into bite-sized pieces
1/2 white onion, cut into bite-sized pieces
6-8 corn tortillas, chopped
diced garlic, cumin, paprika and red pepper flakes to taste
1/4 c reduced-fat shredded cheddar or Mexican cheese
1. Season raw beef with garlic, paprika, red pepper and cumin. (I have no shame and just get in there with my hands!)
2. Toast onion and peppers in a large pan (enough room to spread everything out). Add seasoned beef and cook until no longer raw.
3. Spray bottom of a small casserole dish with Pam. Layer pan with tortillas and filling until pan is full. Sprinkle with cheese and bake at 400* until cheese is melty and meal is bubbly, about 20 minutes.
I served this alongside diced carrots, green beans, peas and limas tossed with paprika, garlic, and Molly McButter.
I cooked this for my fiance (here on out referred to as "H") last night. He loved it!
