This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the sausage and taco shells are gluten free. Check for anti-caking additives in pre-shredded cheese.
"It's bizarre that the produce manager is more important to my children's health than the pediatrician." -Meryl Streep , Actress
Tortilla casseroles (taco bakes, tortilla casseroles) are quick and easy and make great leftovers. This variation with a bit of sausage and white beans is terrific. It shows the versatility of the recipe no matter what you might call it. You could use a lot of different types of sausage, different beans such as pinto beans or black beans and red or yellow peppers.
This recipe calls for spicy sausage but if you don't like spicy food, choose your favorite sausage. As always the challenge with sausage is finding one lower in sodium. That is much easier today and looking for sausage with about 150 to 175 mg of sodium per ounce should be your target.
Servings: 4 | Serving size: 1/4 casserole
Cooking Time: 45 Minutes
This recipe can easily be multiplied and makes great leftovers.
Preheat the oven to 325°F.
Place the oil in a large skillet over high heat.
Add the sausage and cook for about 4 to 5 minutes until it begins to brown. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the celery and peppers.
Cook for another 2 minutes. Stir frequently.
Add the water, chili powder, cumin, oregano, salt, pepper and white beans.
Cook for about 5 minutes. Stir occasionally.
Line a 2 quart oblong Pyrex dish with aluminum foil.
Place half of the taco shells across the bottom of the dish.
Spread half of the sausage and bean mixture on top of the taco shells.
Place the remaining half of the taco shells on top and then spread the remaining mixture on top of the taco shells.
Cover with foil and place in the oven.
Cook for 30 minutes.
Uncover and spread the cheese on top.
Bake for another 5 minutes.
Serving size: 1/4 casserole
|Calories 498||Calories from Fat 234|
|% Daily Value|
|Total Fat 26g||34%|
|Saturated Fat 8g||40%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 47g||17%|
|Dietary Fiber 9g||31%|
|Vitamin K 11mcg|