A Cinco de Mayo casserole

Mexicalli Comfort Casserole

4 ounces extra-lean ground sirloin beef or turkey breast

1/4 cup chopped onion

1/2 cup chunky salsa (mild, medium, or hot)

1/4 cup reduced-sodium tomato juice

1/2 cup cooked elbow macaroni, rinsed and drained

1/2 teaspoon dried minced garlic

1/4 cup ( 3/4 ounce) crushed tortilla chips

3 tablespoons ( 3/4 ounce) shredded reduced-fat Cheddar cheese

Preheat oven to 350 F. Spray 2 (12-ounce) custard cups with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Add salsa, tomato juice, macaroni and garlic. Mix well to combine. Evenly spoon mixture into prepared custard cups. Sprinkle 2 tablespoons tortilla chips and 1 1/2 tablespoons Cheddar cheese over top of each. Place custard cups on a baking sheet and bake for 15 minutes. Place pan on a wire rack and let set 5 minutes. Serves 2.

Hints: 1) Purchase a 16-ounce package of extra-lean ground meat, divide by 4 and freeze 3 portions for future use. Don’t forget to date and mark packages. 2) Usually 1/3 cup uncooked elbow macaroni cooks to about 1/2 cup.

“Each serving equals approximately: 247 calories, 7g fat, 19g protein, 27g carbs, 552mg sodium, 92mg calcium, 3g fiber; Diabetic Exchanges: 2 Meat, 1 Starch, 1 Vegetable; Carb Choices: 2.