Rice Lasagena - Butter Busters^

INGREDIENTS:

1/4 c Liquid Butter Buds, for 1 md Tomato, chopped
-potatoes 1 c Grated nonfat Cheddar cheese
2/3 c Skim milk **REFRIED BEANS**
1 ea Pk (1 1/4oz) taco seasoning 2 c Cooked or canned pinto beans
-mix 1/2 c Liquid Butter Buds or
2 1/2 c Instant mashed potato flakes -fatfree chicken broth
1/2 lb Ground white meat skinless 2 ea Tb chili powder
-turkey 2 t )or3) cumin
1/2 c Chopped onion 1/2 t Lite salt, optional
2 c Refried beans* 1/8 t Pepper
1/2 c Kraft hickory flavor BBQ 1/2 c Chopped cooked onions
-sauce 1/2 c Salsa
1 c Shredded lettuce

*Or 2 cans Old El Paso fatfree refried beans. Over medium heat in a nonstick skillet, combine beans and Butter Buds, stirring occasionally, about 5 minutes. Mash beans; stir in chili powder, cumin, salt and pepper. Add more liquid Butter Buds to the sklillet if necessary. Add onions and salsa. cook and stir until a smooth paste forms. In a medium saucepan combine Butter Buds, milk, and 2 tablespoons of the taco seasoning mix. Remove from heat; stir in potato flakes. Press mixture over the bottom and up the sides of a 10" quiche pan or pie plate that has been sprayed with a nonstick cooking spray. Microwave ground turkey and chopped onion covered with waxed papaer aor about 5 minutes on high. Stir after 2 minutes. Drain mixture in a colander to remove any fat. Place the turkey mixture in a large nonstick skillet. Stir in remaining seasoning mix, refried beans and BBQ sauce. cook until bubbly. Pour into prepared crust. Bake uncovered at 350F. 30-35 minutes. Let stand 5 minutes. cut into 6 wedges and top each wedge with lettuce tomatoes and grated cheese. you can also serve taco or hot sauce on the side. Per serving: 214 cal., 1.8g ft (8%), 19mg chol., 3g fiber, 16g pro., 34g carb., 652mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

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