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Barney`s Supermarket

Dinner Time Chop-Chop Salad

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Cook Time: 45 minutes

Servings: 6 – 8


  Cooking spray

  3-4 (6-inch) reduced-fat or fat-free flour tortillas

  1/2 lb lean ground beef

  1 cup chopped onion

  1 1/2 cups shredded 2% milk Mexican four cheese (cheddar, Monterey Jack, Colby and mozzarella cheese)

  2 cans (4-ounce) chopped green chilies, drained

  2 medium tomatoes, chopped and drained

  6 Eggs, beaten

  1 cup reduced-fat cottage cheese

  1 Tbs chili powder

  2 tsp cumin

  1/4 cup chopped cilantro, optional

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PREHEAT oven to 350ºF.

With cooking spray, COAT a 10-inch pie plate.

PLACE tortillas in pie plate, overlapping, covering bottom and sides.

In a medium skillet over medium-high heat, COOKbeef and onion until meat browns, about 8 – 10 minutes; REMOVE from heat; DRAIN. ADD cheese, green chilies and tomato pieces; STIR to mix. SPREAD meat mixture over tortillas.

In a large bowl, COMBINE eggs, cottage cheese, chili powder and cumin; MIX well. POUR egg mixture evenly over meat.

BAKE until top is golden brown, and center reaches 160ºF, about 40 to 45 minutes. SPRINKLE with cilantro, if desired. Cut into wedges; serve. INSIDER INFORMATION: Sour Cream and/or salsa make great accompaniments to this dish.

Nutritional Information:

Calories 287

Calories from Fat 14

Cholesterol 212mg 

Sodium 635mg 

Total Carbohydrate 16g 

Protein 25g