Chili bean casserole (lacto)
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Chili bean casserole (lacto)
  Chili    Casserole    Beans  
Last updated 6/12/2012 1:14:27 AM. Recipe ID 43351. Report a problem with this recipe.
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      Title: Chili bean casserole (lacto)
 Categories: Digest, Feb95, Fatfree
      Yield: 4 Servings
 
      1 c  Raw rice
      1 c  No fat plain yogurt
      1    To 2 T chopped fresh
           Cilantro (see note)
    1/4 c  Tomatillo (green) taco
           Sauce
      1    Onion, sliced
        x  Several/many cloves of
           Garlic, minced
      1    Splash of white wine
      2 c  Frozen or canned corn
           Thawed/drained
      1    4oz can of sliced black
           Olives, drained
      1 md Zucchini, sliced
      1    14 oz (approx) can of chili
           Spiced beans (see note)
      1    Ripe tomato, seeded and
           Chopped
 
  Preheat oven to 350 degrees F. Put rice on to cook. Mix yogurt with
  cilantro and taco sauce. Set aside. "Saute" onions and garlic in wine
  till soft.
  
  In a casserole dish spritzed with PAM layer: corn, cooked rice,
  olives, zucchini, onion/garlic. Pour beans over all. Cover and cook
  in 350 oven for 30 minutes or until heated thoroughly.
  
  Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.
  
  Notes:
  
  Buy fresh cilantro, wash, dry completely, chop and freeze spread out
  on a piece of wax paper. Store in a zip lock baggie and then you can
  have fresh cilantro anytime.
  
  I bought the grocery store brand of "Mexican style chili beans." They
  have little/no fat in them.
  
  Variations: scallions: shredded lettuce on top with tomato, mushrooms
  sauted with onions, etc.
  




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Recipe ID 43351 (Apr 03, 2005)

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