Best Mexican Potato Casserole Weight Watchers Recipes
MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS
This is a delicious Mexican Casserole recipe with only 6.5 weight watcher points per LARGE serving! YUM! (on the new, Points Plus system of Weight Watchers, this recipe is 9 points)
Provided by dawnrshaw
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 355.4, Fat 5.9, SaturatedFat 2.2, Cholesterol 49.7, Sodium 814.7, Carbohydrate 52.3, Fiber 10.4, Sugar 8.2, Protein 26.7
MEXICAN POTATO CASSEROLE
Make and share this Mexican Potato Casserole recipe from Food.com.
Provided by StephanieZ
Categories Mexican
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix taco seasoning with melted butter.
- Spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar). Pour the butter & taco seasoning over the potatoes and stir to coat.
- Bake at 400 degrees for until fork-tender, about 20-30 minutes. Stir half way through baking.
- Meanwhile, brown the ground beef.
- Add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes).
- Add the corn, black beans, and bell pepper to the beef-onion mixture.
- Add the corn, beans, beef, onion & pepper mixture to the cooked potatoes. Top with cheese. Bake at 400 until warmed through and the cheese is melted (about 10 minutes.).
Nutrition Facts : Calories 507.3, Fat 23.4, SaturatedFat 12.2, Cholesterol 79.7, Sodium 729.5, Carbohydrate 50.7, Fiber 9.2, Sugar 6.5, Protein 26.8
MEXICAN CASSEROLE - WEIGHT WATCHERS
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
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.
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