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    You are in: Home / Recipes / Ground Chicken Mexican Soft Taco Bake (Low Fat) Recipe
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    Ground Chicken Mexican Soft Taco Bake (Low Fat)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 23, 2010

      This was good and easy. The only change I made was to use a 13oz. can of shredded chicken. DH loved it, but wished it had more layers. I will use smaller tortillas next time and a deeper pan. His only complaint was too many bell peppers (but that's just his personal preference). Thanks so much!!

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    • on July 01, 2009

      This was easy to put together, but the recipe did not state the amount of ground chicken. I used 1 pound an everything turn out great. I can't wait to try the leftovers. Thanks for sharing.

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    • on February 15, 2009

      gets one star, because this is by no means low carb! beans and corn?! 50 carbs per serving!!! please!!

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    • on January 06, 2009

      I enjoyed this recipe especially the second night after all the flavors had meshed together. I did add more cheese because I love cheese. In the future I would add some tomato sauce because it was a bit spicy for us. I suggest putting sauce under the first layer of shells so the shell is moister.

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    • on January 23, 2008

      what a great and easy receipe. who would've known? its like a mexican lasagna. Endless possiblities!!!

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    Nutritional Facts for Ground Chicken Mexican Soft Taco Bake (Low Fat)

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.7
     
    Calories from Fat 81
    23%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.6 g
    18%
    Cholesterol 9.0 mg
    3%
    Sodium 1322.1 mg
    55%
    Total Carbohydrate 53.3 g
    17%
    Dietary Fiber 9.5 g
    38%
    Sugars 5.8 g
    23%
    Protein 14.7 g
    29%

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