Tex-Mex Haystacks - 7 Points/Serving - Lunch or Dinner

This is a good recipe for the Taco-Bell/ Nacho enthusiast in your home. Two of my three kids enjoy this recipe as well, which is always a plus when trying to eat something that fits into your weight-loss plan or lifestyle change. You can make a double batch and freeze individual servings as well to save time the next time you plan to serve up this meal or for a quick grab when in a pinch.

TEX-MEX HAYSTACKS

YIELDS: 4 servings
POINTS: 8 points per serving

Ingredients:

1 (16-oz.) can pinto beans, drained
1 (14.5-oz.) can no-salt-added whole tomatoes, undrained and chopped
1 (10-oz.) can premium chunk whte chicken in water, drained
1 tbsp. chili powder
3 tbsp. no-salt-added tomato paste
3/4 tsp. ground cumin
1/4 tsp. salt
2 c. hot cooked long-grain rice, cooked without salt or butter
1/2 c. (2 oz.) shredded reduced-fat Monterey Jack cheese.
1/4 c. thinly sliced green onions
40 baked tortilla chips

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Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 10 minutes or until thick, stirring occasionally.

FOR A GROUP DISH: Spoon the rice onto a serving platter and top with chicken mixture, shredded cheese, and sliced green onions. Arrange the chips around the outside edges of the dish.

FOR INDIVIDUAL SERVINGS/STORAGE PURPOSES: Spoon 1/2-cup rice onto a serving platter and top with 3/4-cup chicken mixture, 2-tablespoons cheese, and 1-tablespoon green onions. Surround with 10 tortilla chips. (I never ONLY used 10, but it didn't affect my weight loss goals either!)

EXCHANGES: 3-1/2 Starch; 2 Very Lean Meat; 1 Veg; 1/2 Med-Fat Meat

PER SERVING: Calories 414 (13% from fat); Protein 28.5 g; Fat 6.1 g (sat 2.5 g); Carbohydrates 61.8 g; Fiber 10 g; Cholesterol 41 mg; Iron 4.2 mg; Sodium 1115 mg; Calcium 257 mg.