1. Preheat oven to 375°F (190°C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with
2. Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread
evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato
is browned and crispy.
3. Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet,
breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in
tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the
bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry.
4. When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining
cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and
bubbly. Serve at once.
olive oil cooking spray
1 small, about 4 ounces, Russet or
1 cup shredded low-fat mozzarella cheese
1 pound extra-lean ground sirloin
1 medium yellow onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce can no-salt-added diced
tomatoes with juice
1 tablespoon chili powder, or to taste
2 cups shredded green cabbage
freshly ground pepper to taste
1 to 3 tablespoons purchased taco sauce
6 slices pickled jalapeño chile peppers
Makes 6 Servings
Per serving: 235 calories, 24 g protein, 11 g total fat, 12 g
2 g fiber, 38 mg cholesterol, 357 mg sodium
Diabetic exchanges: 3 lean protein,
1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)