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| You can also make this a vegetarian dish! |
1 pound ground turkey
1 teaspoon chili powder
1 (16 ounce) can non-fat vegetarian refried beans
1 yellow onion, chopped
2 (4 ounce) cans chopped green chile peppers, drained
1 (16 ounce) jar picante sauce (try to find a "thicker" sauce to prevent dish from being watery.)
1/2 pound Muenster cheese, thin sliced
1/2 pound Monterey Jack cheese, thin sliced
1 (16 ounce) container light sour cream
Preheat oven to 350 degrees F (175 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground turkey and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with light sour cream and green onion/chives before serving.
1 teaspoon chili powder
1 (16 ounce) can non-fat vegetarian refried beans
1 yellow onion, chopped
2 (4 ounce) cans chopped green chile peppers, drained
1 (16 ounce) jar picante sauce (try to find a "thicker" sauce to prevent dish from being watery.)
1/2 pound Muenster cheese, thin sliced
1/2 pound Monterey Jack cheese, thin sliced
1 (16 ounce) container light sour cream
Preheat oven to 350 degrees F (175 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground turkey and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with light sour cream and green onion/chives before serving.
