Mexicancasserole65weightwatcherpoints Recipes

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MEXICAN CASSEROLE - WEIGHT WATCHERS



Mexican Casserole - Weight Watchers image

This is a very different variation of "recipe #135814". This is a little easier and quicker and I wanted to see the nutritional info on it. This is a great WW recipe as it's high in fiber, low in fat and is very filling. This can be OAMC as it freezes and reheats well after cooking. I havn't tried freezing before cooking though. It could also easily be made vegetarian simply by subbing the hamburger for another type of bean or meat substitute. Edited to add that these are *very* large servings and I calculated them to be only 7.5 points each if calculated using only 4 servings.

Provided by Sam 3

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb extra lean ground beef
1 cup onion, chopped
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups frozen corn
1 (540 ml) can black beans, drained and rinsed
1 teaspoon crushed chile
1 cup fat free sour cream
1/2 cup low-fat cheddar cheese, shredded

Steps:

  • Brown hamburger and onions in large skillet, until thoroughly cooked.
  • Add tomatoes, corn, back beans and crushed chilies, mix well.
  • Simmer for 10 minutes, stirring occasionally.
  • Mix in sour cream, simmer another 10 minutes.
  • Top with cheese when serving.

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS RECIPE - (4.5/5)



Mexican Casserole - 6.5 Weight Watcher Points Recipe - (4.5/5) image

Provided by PeggyMcKeo

Number Of Ingredients 11

1 lb extra lean ground beef ( drained or rinsed!)
1/2 cup onions ( chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped ( or 15 oz can diced canned tomatoes)
1 (15 ounce) cans kernel corn ( drained)
1 (15 ounce) cans black beans ( rinsed and drained)
1 (1 1/4 ounce) packages 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)

Steps:

  • Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. Meanwhile spray 12x8-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. 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...). ( 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... / Makes 6 large Servings at 6.5 weight watcher pts/each.

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