Recipes Collection

WEIGHT WATCHER’S MEXICAN CASSEROLE

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INGREDIENTS:

  • 1 lb extra lean ground beef (drained or rinsed!)
  • 1/2 cup onion (chopped)
  • 1/4 cup canned jalapeno slices, chopped
  • 2 cups fresh tomatoes, chopped or 1 (15 oz) can diced canned tomatoes
  • 1 (15 oz) can kernel corn (drained)
  • 1 (15 oz) can black beans (rinsed and drained)
  • 1 (1 1/4 oz) package taco seasoning mix
  • 8 corn tortillas
  • 3/4 cup nonfat sour cream
  • 1/3 cup reduced-fat Mexican cheese blend, shredded
  • 1/3 bunch fresh cilantro, chopped, to taste (or less (or more)

 

INSTRUCTIONS:

  1. Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain all fat from skillet and return beef/onions to skillet.
  2. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
  3. Meanwhile spray 12×8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
  4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…).
  5. (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc…
  6. Slice the casserole into 6 equal portions. Serving size is 1 slice.

WEIGHT WATCHERS POINTS INFO :

 points: Blue Points: 6; Green Points: 8; Purple Points: 6 Points Plus: 9

 

NUTRITION :

Serving Size: 1/6th of the pan

  • Calories: 355
  • Sugar: 8.2
  • Fat: 5.9
  • Saturated Fat: 2.2
  • Carbohydrates: 52.3
  • Fiber: 10.4
  • Protein: 26.7
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