All the comfort without the fat -- from Cooking Light

Chiles Rellenos Casserole

1/2 pound lean ground beef -- (or ground turkey)

1 cup chopped onion

1 3/4 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 16oz can fat-free refried beans

2 4oz cans whole green chiles, drained and -- cut into quarters

1 cup (4 oz) pre-shredded Colby-Jack cheese -- divided

1 cup frozen whole kernel corn -- thawed and drained

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cups skim milk

1/8 teaspoon hot sauce

2 large eggs -- lightly beaten

2 large egg whites -- lightly beaten

red onion slices -- (optional)

Cilantro sprigs -- (optional)

1. Preheat oven to 350

2. Cook ground beef (or turkey) and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.

3. Arrange half of green chiles in an 11 X 7-inch baking dish; top with 1/2 cup of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.

4. Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole. Bake at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro springs, if desired.

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NOTES : Serves 6 - 7.3 WW points if using lean ground beef.

Two 4.5 oz cans chopped green chiles can be substituted for whole chiles, if desired.



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