Weight Watcher's Mexican Casserol
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.4
- Total Fat: 16.3 g
- Cholesterol: 53.8 mg
- Sodium: 700.6 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.5 g
- Protein: 16.0 g
IntroductionI found this recipe on pininterest originally and followed it to a T with the exception of fresh tomatoes. The original recipe said 6 servings. But neither my husband or I could finish 1/6th of the casserole. It's more like 8 servicings. Very good. A bit high on the sodium I found this recipe on pininterest originally and followed it to a T with the exception of fresh tomatoes. The original recipe said 6 servings. But neither my husband or I could finish 1/6th of the casserole. It's more like 8 servicings. Very good. A bit high on the sodium
1lb. Lean Ground Beef
1 medium onion chopped/diced
1 can diced Tomatoes (15oz) - fresh is better
1 can whole sweet corn (15 oz)drained
1 can Bush's Black Beans drained & rinsed
1/4 cup of fresh chopped jalepeno's (canned is ok too)
1 pkg (35 grams) of McCormick Taco Seasoning Mix-30% Less Sodium
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)
I wasnt concerned about sodium on this one. The recipe I followed used canned veggies and beans which of course are high in sodium. I will repost with fresh ingredients instead of canned to see how much less sodium can be acheived. Bon Appetit!
Pre-heat oven to 350 degree.
Brown ground beef with onions. Drain and rinse black beans in collander. Add canned corn and let drain then place in separate bowl and set aside. Chop jalepeno and add to corn mixture. Once ground beef is browned, drain in collander and rinse off excess fat then return to pan. Add taco seasonings, corn, beans and jalepenos - stir well. Add tomatoes and stir again and let saute for 5 minutes. Meanwhile, spray 2 qt casserole dish with cooking spray. Cut 8 corn tortilla shells in half. Layer 8 halves on the bottom of pan. Place a layer of the beef and bean mixture on top of tortilla shells. Add the 3/4 cup of non-fat sour cream and spread evenly. add another layer of tortilla shells and top with the remainder of taco bean mixture.
Bake for 25 minutes. Remove from oven and add 1/3 cup of mexican cheese and put back in oven for 5 minutes or until cheese has melted. Sprinke with chopped cilantro and serve with sliced lettuce, fresh tomatoes, salsa and additional sour cream if desired.
Serving Size: Makes 6 large bowls or 8 medium servings
Number of Servings: 8
Recipe submitted by SparkPeople user GILLYWEED63.