- olive oil cooking spray
- 1 small, about 4 ounces, Russet or all-purpose potato
- 1 cup shredded low-fat mozzarella cheese
- 1 pound extra-lean ground sirloin
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 14 1/2-ounce can no-salt-added diced tomatoes with juice
- 1 tablespoon chili powder, or to taste
- 2 cups shredded green cabbage
- salt (optional) and pepper, to taste
- 3 tablespoons purchased taco sauce or salsa
- 6 slices pickled jalapeño chile peppers (optional)
Preheat oven to 375°F. Lightly coat a 2-quart casserole with cooking spray.
Peel and grate the potato into a bowl. Stir in 1/4 cup of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 20 minutes, until potato is browned and crispy.
Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce or salsa, adding up to 2 tablespoons more, if needed, if mixture seems too dry.
When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 30 minutes, until casserole is hot and bubbly. Serve at once.
Per serving: 235 calories (40% calories from fat), 24 g protein, 11 g total fat (4.8 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 38 mg cholesterol, 471 mg potassium, 357 mg sodium
Diabetic exchanges: 3 lean protein, 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)