1/4 c Liquid Butter Buds, for 1 md Tomato, chopped
-potatoes 1 c Grated nonfat Cheddar cheese
2/3 c Skim milk **REFRIED BEANS**
1 ea Pk (1 1/4oz) taco seasoning 2 c Cooked or canned pinto beans
-mix 1/2 c Liquid Butter Buds or
2 1/2 c Instant mashed potato flakes -fatfree chicken broth
1/2 lb Ground white meat skinless 2 ea Tb chili powder
-turkey 2 t )or3) cumin
1/2 c Chopped onion 1/2 t Lite salt, optional
2 c Refried beans* 1/8 t Pepper
1/2 c Kraft hickory flavor BBQ 1/2 c Chopped cooked onions
-sauce 1/2 c Salsa
1 c Shredded lettuce
*Or 2 cans Old El Paso fatfree refried beans. Over medium heat in a
nonstick skillet, combine beans and Butter Buds, stirring
occasionally, about 5 minutes. Mash beans; stir in chili powder,
cumin, salt and pepper. Add more liquid Butter Buds to the sklillet
if necessary. Add onions and salsa. cook and stir until a smooth
paste forms. In a medium saucepan combine Butter Buds, milk, and 2
tablespoons of the taco seasoning mix. Remove from heat; stir in
potato flakes. Press mixture over the bottom and up the sides of a
10″ quiche pan or pie plate that has been sprayed with a nonstick
cooking spray. Microwave ground turkey and chopped onion covered with
waxed papaer aor about 5 minutes on high. Stir after 2 minutes. Drain
mixture in a colander to remove any fat. Place the turkey mixture in
a large nonstick skillet. Stir in remaining seasoning mix, refried
beans and BBQ sauce. cook until bubbly. Pour into prepared crust.
Bake uncovered at 350F. 30-35 minutes. Let stand 5 minutes. cut into
6 wedges and top each wedge with lettuce tomatoes and grated cheese.
you can also serve taco or hot sauce on the side. Per serving: 214
cal., 1.8g ft (8%), 19mg chol., 3g fiber, 16g pro., 34g carb., 652mg
sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by
Carolyn Shaw 2-95.
Yields
6 ———-