Mexican

Fresh Refrito Casserole is for Dinner.

Fresh Refrito Casserole takes several minutes to prepare.

Fresh Refrito Casserole takes 45 minutes to cook.

Fresh Refrito Casserole makes 12 servings.

The ingredients for Fresh Refrito Casserole are:

1lb Dried Pinto Beans
1 tbsp Garlic Powder
1 tbsp Salt
1 tsp Black Pepper
1 c. Skim Milk

1lb. Ground Turkey
1 med. onion, diced
1 pkg Taco Seasoning

1 large can Dice Tomatoes, drained
1 can Diced Green Chilies
12 Corn Tortillas
1 c. Reduced Fat Sour Cream
2 c. 2% Mexican Blend Cheese

Here is how you make Fresh Refrito Casserole:

Boil pinto beans for 1 hour in pot with water at least 3 inches above beans. Let beans sit and cool completely. Rinse and place in large skillet.Cook and smash beans with spices and milk until desired texture. Meanwhile, brown turkey with onion. Drain and add seasoning according to package directions.Mix diced tomatoes and green chilies, spoon a little into the bottom of a greased 9X13 inch pan. Layer 6 tortillas, beans, meat, tomato/chili mix, sour cream and cheese. Repeat once.Cover with foil and bake at 375 for 30 minutes. Uncover and bake for 15 minutes more until cheese is browned. Number of Servings: 12Recipe submitted by SparkPeople user MORTONPIXIE.

The nutritional information for Fresh Refrito Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 278.0

• Total Fat: 11.1 g
• Cholesterol: 49.7 mg
• Sodium: 940.3 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 5.9 g
• Protein: 18.9 g

Fresh Refrito Casserole is Mexican cuisine.