6 oz. lean ground turkey
6 oz. lean ground pork
1/2 c. chopped onion
1 (16 oz.) can pinto beans, drained & mashed
1 (4 oz.) can chopped green chiles, undrained
1/2 c. (2 oz.) shredded reduced-fat Monterey Jack cheese
1/2 c. 92 oz.) shredded 40% less-fat Cheddar cheese
1/2 c. commercial picante sauce
1/4 c. chopped green onions
1 tbsp. sliced ripe olives
1/2 c. low-fat sour cream

Cook turkey, pork and onion in a large nonstick skillet over medium heat until browned, stirring to crumble meat. Drain and pat dry with paper towels. Set aside.

Spread pinto beans in an 11 x 7 x 2 inch baking dish; layer reserved meat mixture, chopped green chiles, cheeses and picante sauce over beans. Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts and mixture is thoroughly heated.

Sprinkle chopped green onions and sliced olives evenly over picante sauce; top with sour cream. Serve with unsalted tortilla chips or melba rounds. Yield 24 appetizer servings (57 calories per serving).

Protein 4.9; fat 2.7; carbohydrate 3.4; cholesterol 14; iron 0.4; sodium 77; calcium 30.