Mexican Chili Casserole
1 dozen 6 inch corn tortillas
1 medium onion, chopped
2 cups diced tomatoes
2 cups tomato salsa
Chili powder
1 red chili pepper or sweet red pepper, chopped
3 cloves garlic
1 27-ounce can mild whole green chilies
1 pound lean beef, browned and drained
32 ounces nonfat yogurt
1 tablespoon dry, no-oil vinaigrette salad dressing mix
Freshly chopped parsley
Oven: 350º

Using a nonstick baking dish, line the casserole with 6 tortillas. Mix together the onion, tomatoes, salsa, 1 teaspoon chili powder, chopped chili or sweet pepper and garlic. Pour about 3/4 of this mixture into the casserole. Lay the whole green chili peppers flat over this, then the beef. Cover with remaining tortillas. Add remaining tomato mixture. Mix yogurt with the dry salad dressing mix and pour over the top, sprinkle a little chili powder over all and bake for about 35 to 45 minutes. Garnish with parsley. Makes 8 servings.

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