This family-pleasing dinner works equally well in your child's insulated lunchbox the next day. Wrap two large flour tortillas, avocado cubes and extra grated cheese separately. Don't forget a spoon so your child can assemble the sandwiches at lunchtime.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
In nonstick skillet, cook pork over medium-high heat, breaking up with back of spoon, until no longer pink, about 4 minutes. Drain fat from pan. Sprinkle with flour; cook, stirring, for 1 minute. Using slotted spoon, transfer to 8-cup (2 L) souffl?tyle dish. Spread half of the salsa over top.
Add onion, garlic, mustard, chili powder, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, 3 minutes. Add red, green and jalape?eppers and black beans; cook until peppers are softened, 4 minutes. Spoon over salsa in dish. Layer corn, remaining salsa and cheese over top. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours.)
Place dish on rimmed baking sheet; bake in 400°F (200°C) oven until cheese is melted, about 20 minutes. Sprinkle with coriander. Serve with tortillas and bowls of tomatoes, sour cream and avocado.
Nutritional facts <b>Per serving:</b> about
- Sodium 832 mg
- Protein 27 g
- Calories 545.0
- Total fat 21 g
- Cholesterol 54 mg
- Saturated fat 7 g
- Total carbohydrate 65 g
%RDI
- Iron 34.0
- Folate 57.0
- Calcium 20.0
- Vitamin A 21.0
- Vitamin C 95.0
