Dear Jeanne:

I am enclosing a recipe I would like to make lighter. My mom sends me your articles and I really enjoy them. - Carlene Comer, Northfield, OhioDear Carlene:

By making your own soup and toasting your own tortillas you can greatly reduce the bottom-line figures in your wonderful casserole. Even though it might seem like more trouble, it really takes only a few minutes longer because you can be browning the meat and making the soup while the tortillas are in the oven. My revised casserole should warm up your winter in a most healthful way!

- EACH SERVING CONTAINS approximately: Original Recipe: 627 calories; 105 mg cholesterol; 42 gm fat; 1,061 mg sodium. Revised Recipe: 330 calories; 72 mg cholesterol; 15 gm fat; 442 mg sodium.

One-dish meals are the way to go this year! Order my pamphlet, Easy and Nutritious One-Dish Meals, and add some great recipes to your repertoire. Send $1 and a stamped (45 cents), self-addressed, legal-sized envelope to One-Dish, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

1990 by King Features Syndicate, Inc.

Hot Tomato Hamburger (original)

1 pound lean ground beef or ground turkey

1 small onion, chopped

1 (10 3/4-ounce) cream of chicken soup

1 (10-ounce) can Rotel diced tomatoes

1 (8 1/2-ounce) package tortilla chips

1 cup grated Cheddar cheese Brown meat and onion, drain well. Mix soup and tomatoes and crush the chips. Layer ingredients in a 2-quart casserole, beginning and ending with chips. Bake, uncovered, at 350 F for 30 minutes or until bubbly. Serves 6.

Hot Tomato Casserole (revised)

1 (11-ounce) package corn tortillas

1 tablespoon corn-oil margarine

3 tablespoons unbleached flour

3/4 cup defatted chicken stock

1/2 cup non-fat milk

1/4 teaspoon salt

Dash garlic powder

Dash freshly ground black pepper

1 (10-ounce) can diced Rotel tomatoes

1 pound ground turkey

1 small onion, chopped (1/2 cup)

1 cup grated reduced-calorie Cheddar cheese

Preheat oven to 350 F. Place tortillas on 2 baking sheets in a single layer. Bake for 10 minutes. Turn tortillas and bake an additional 3 minutes. Crumble and set aside.

While tortillas are baking, melt the margarine in a skillet over medium heat. Add the flour and stir for 1 minute. DO NOT BROWN! Add chicken stock and non-fat milk. Using a wire whisk, stir until it comes to a boil. Add salt, garlic powder and pepper and cook for 1 minute more. Add diced tomatoes to soup mixture, mixing well; set aside.

In a separate large skillet, brown meat and onions; drain well. Layer half the crushed tortillas in the bottom of a 2-quart casserole, spread turkey mixture evenly over tortillas and top with soup mixture. Sprinkle cheese evenly over the top and cover with remaining crushed tortillas. Bake, uncovered, at 3500 F for 30 minutes or until bubbly.

Serves 6.