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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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