Cottage Cheese Avocado And Black Bean Salsa Food

MEXICAN LASAGNA WITH COTTAGE CHEESE

Mexican Lasagna with Cottage Cheese image

We put a south-of-the-border spin on an Italian favorite by adding salsa, corn and chili powder to our Mexican lasagna.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 lb. lean ground beef
1-2/3 cups TACO BELL® Thick & Chunky Salsa
1 can (8.75 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
10 corn tortillas (6 inch)
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

Heat oven to 375°F.
Brown meat in large skillet on medium heat; drain. Add salsa, corn and seasonings; mix well.
Layer 1/3 of the meat mixture, half the tortillas and half the cottage cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers. Cover with remaining meat mixture. Sprinkle with shredded cheese.
Bake 30 min. or until heated through.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

COTTAGE CHEESE, AVOCADO, AND BLACK BEAN SALSA

Cottage Cheese, Avocado, and Black Bean Salsa image

This may look and sound sort of bad, but let me tell you, there isn't a tastier, nutritious, salsa-like dip to hold you over while you wait for dinner. Funny enough, this was created as an experiment with leftovers, and now I have over 15 friends making it on a regular basis! This is a great recipe that can be stored in the refrigerator for several days for a quick, anytime snack. (Frozen corn, heated and cooled in the same manner, may be used in place of the corn on the cob.)

Provided by David Mengel

Categories Corn Salsa

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

1 ear corn, husked and cleaned
1 (15 ounce) can reduced sodium black beans
1 (32 ounce) container 1% fat cottage cheese
1 avocado - peeled, pitted, and diced
2 roma (plum) tomatoes, seeded and diced
2 cups salsa
1 (13.5 ounce) package tortilla chips, if desired

Steps:

Place corn on the cob in a microwave safe dish with 1/4 inch of water. Cover, and microwave on medium high for 4 minutes, or until tender. Cool under running water, and slice kernels from cob. Set aside.
Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside.
Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve. Serve with tortilla chips, if desired.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 41.8 g, Cholesterol 3.4 mg, Fat 12.9 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 907.4 mg, Sugar 5.5 g

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