This mexican casserole was a huge success! It’s hard to believe it is light and only 6 points for those watching their weight watcher points. Plus my kids absolutely loved it!
RECIPE
What you will need…
- 1 lb extra lean ground beef (drained)
- 1/2 cup onion (chopped)
- 1/4 cup canned jalapeno slices, chopped or green chilies
- 2 cups fresh tomatoes, chopped
- 1 (15 ounce) can kernel corn (drained)
- 1 (15 ounce) can black beans (rinsed/drained) – Ortega
- 1 (1/14 ounce) package taco seasoning mix – Old El Paso
- 8 corn tortilla’s – Mission
- 3/4 cup non fat or light sour cream
- 1/3 bunch of cilantro, chopped to taste (less or more)
Directions:
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Brown ground beef and chopped onions in large skillet; brown 10-12 minutes or until cooked, stirring constantly. Drain well to remove fat.
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Add corn, black beans, tomatoes, chilie’s or jalapeno’s and taco seasoning; mix well. Reduce heat; simmer 5 minutes.
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Meanwhile spray a 12 x 8 inch (2 quart) baking dish with non stick cooking spray. Cut each tortilla in half, place 8 halves in bottom of sprayed baking dish, overlapping slightly.
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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 and freeze for later or cook as directed below).
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Heat oven to 350 degrees F. Bake for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro. Serve with fresh lettuce, tomatoes, salsa, black olives, etc…
This recipe is super easy, but it does take a little time in the kitchen. I made this casserole on my own with out my little helpers. It was a “solo cooking day” where I put on my tunes, enjoy a nice glass of wine, and cook dinner for the family.
Do you have any great Weight Watcher recipes like this one? This one is delicious!
The St. Louis Cooks 