Due to the overwhelming response from the other cabbage casserole I created this Tex Mex Cabbage Casserole. My Husband likes this better than my first cabbage recipe!!
1 Large Head of Cabbage (diced)
1 Can Diced Tomatoes 14.5 oz (drained)
1 Package Chili or Taco Seasoning
1 Cup Red Light Kidney Beans (drained & Rinsed)
3/4 Cup Reduced Fat Cheese (2%) (Cheddar)
1 Package Purdue Chicken Shortcuts ( 9 oz) (Diced)
1 Cup Chunky Salsa
9 X 13 Baking Dish
In a 9 X 13 Dish add 4 Cups of Shredded Cabbage & spread evenly on the bottom of the dish
In a large pan add Salsa, Chili Seasoning, Chicken, & Kidney Beans
Mix well, bring to a boil and simmer for 4 to 5 minutes
Layer half of portion of mixture on top of the cabbage
Add 4 more cups of cabbage
Top with Remaining Mixture
Sprinkle 3/4 Cup of Cheese all over the top of the casserole
Cover with aluminum foil and bake for 60 minutes
Remove aluminum foil and bake an additional 5 minutes
Cut into 8 Slices & Serve!
Only 3 Points per HUGE Slice!