Sunday, October 5, 2008

Today's Weight Watcher Recipe: 6 point layered Mexican casserole

Layered Mexican casserole


1 pound VERY lean ground beef
1 can dark red kidney beans, drained & rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
(feel free to substitute with any other kind of cut tomatoes)
1 can (4 oz) chopped green chiles
1 pkg (1.25 oz) McCormicks Taco Seasoning
1 pkg (10 oz) corn tortillas (12, 6-inch tortillas)
1 cup (4 oz) shredded low fat cheddar cheese (make sure you use low fat and not no fat)

Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;
drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;
simmer 5 min. Spray 9 x 13" baking dish with nonstick cooking spray. Cut
tortillas in half; place half of them in bottom of baking dish, overlapping.
Spoon half of beef mixture evenly over tortillas. Cover with remaining
tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.

8 servings: 6 points each

Freezer Tip: Use two 8" x 8" baking pans. (cut tortillas into 4ths so
they fit better). Cover with foil and freeze. Place in 350 degree oven
straight from freezer. Bake 1 hour or until internal temperature reaches 160 degrees.

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