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Tostada Pie

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Tostada Pie
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Rating: 
Makes: 6 servings adjust
This is a tasty low carb dish that you can use beef or chicken with. I prefer chicken, because it saves 130 calories per serving. The original recipe included olives and didn't include broccoli or mushrooms. I throw those in for some extra veggie bulk.

Top with lettuce, tomato and sour cream and/or salsa and/or guacamole (not included in nutrition below).

My Fitness Pal Nutrition per serving is:
Total Fat 34 g 53 %
Saturated Fat 19 g 97 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 121 mg 40 %
Sodium 1317 mg 55 %
Potassium 505 mg 14 %
Total Carbohydrate 28 g 9 %
Dietary Fiber 9 g 38 %
Sugars 4 g
Protein 37 g 74 %
Vitamin A 37 %
Vitamin C 74 %
Calcium 78 %
Iron 35 %

Directions

Ingredients

  • 2 teaspoons Olive Oil
  • 6 ounces Frozen Broccoli
  • 8 ounces Sliced Mushrooms
  • 14 cup Yellow Onion
  • 2 pounds Ground Chicken
  • 1 12 cans Enchilada Sauce
  • 12 can Black Beans, rinsed and drained.
  • 12 can Corn, low sodium. rinsed and drained.

Step 1

Heat oil in large skillet over medium heat until hot. Add Broccoli and cook until thawed. Then add mushrooms and onion. Cook until tender. Add ground chicken and cook thoroughly. Drain grease. Add enchilada sauce corn and beans. Cook until thoroughly mixed.

Ingredients

  • 4 cups Shredded Mexican Blend Cheese
  • 3 Flour Tortillas, ole xtreme wellness

Step 2

In casserole dish begin layering as you would for lasagna. Start with a tortilla, add meat mixture and cheddar cheese. Repeat until all ingredients are used ending with cheddar cheese on top.
 

Step 3

Bake at 350 for 15 minutes.
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