Weight Watchers Recipes
Beef Enchilada Casserole
2 cups canned red chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef (10% or less fat)
1/4 cup dehydrated onion flakes
Twelve 6" corn tortillas, quartered
4 1/2 ounces sharp cheddar cheese, shredded
40 small or 24 large black olives, pitted and chopped
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until
flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder.
Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring
constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer.
Let stand 5 minutes.
Makes 12 equal servings
SELECTIONS: 1/2 Fat, 2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories
PER SERVING: 261 Calories, 9 g Total Fat, 4 g Saturated Fat, 33 mg Cholesterol, 843 mg
Sodium, 34 g Total Carbohydrate, 4 g Dietary Fiber, 14 g Protein, 154 mg Calcium
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef (10% or less fat)
1/4 cup dehydrated onion flakes
Twelve 6" corn tortillas, quartered
4 1/2 ounces sharp cheddar cheese, shredded
40 small or 24 large black olives, pitted and chopped
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until
flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder.
Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring
constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer.
Let stand 5 minutes.
Makes 12 equal servings
SELECTIONS: 1/2 Fat, 2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories
PER SERVING: 261 Calories, 9 g Total Fat, 4 g Saturated Fat, 33 mg Cholesterol, 843 mg
Sodium, 34 g Total Carbohydrate, 4 g Dietary Fiber, 14 g Protein, 154 mg Calcium
Points Plus+ 7 Per Serving
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