Weight Watchers Recipes
Mexican Casserole
8 Points Per Serving
1 pound ground round
1/2 cup chopped onion (about 1/2 med. onion)
2 cloves garlic, minced
3 cups cooked rice (cooked without salt or fat)
1/4 cup sliced ripe olives
2 TBS. chopped fresh cilantro
1 (28 oz) can tomatoes, undrained and chopped
1 (4 1/2oz) can chopped green chiles,undrained
1 (1 1/4oz) package 40%-less-sodium
taco seasoning mix
Cooking spray

3/4 cup (3oz) reduced-fat Monterey Jack cheese

Cook first 3 ingreds. in a large skillet over medium-high heat until beef is browned, stirring
until it crumbles; drain and return to skillet. Stir in rice and next 5 ingreds. Bring to a boil;
reduce heat, and simmer, uncovered, 10 mins. Spoon mixture into a 2 quart baking dish
coated with cooking spray. Cover and chill 8 hours or overnight. Bake casserole, uncovered,
at 350º for 30 mins. or until thoroughly heated. Sprinkle with cheese, and bake 5 additional
mins. or until cheese melts.

Yields: 6 servings
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