MEXICAN CASSEROLE (WEIGHT WATCHER POINT)

YOU’LL NEED:

1 lb extra lean ground beef ( drained or rinsed!)
1/2 C. onion ( chopped)
1/4 C. canned jalapeno slices, chopped
2 C. fresh tomatoes, chopped or 1 (15 ounce) cans diced canned tomatoes
1 (15 Oz.) cans kernel corn ( drained)
1 (15 Oz.) cans black beans ( rinsed and drained)
1 (1 1/4 Oz.) packages taco seasoning mix
8 Corn tortillas
3/4 C.nonfat sour cream
1/3 C.reduced-fat Mexican cheese blend, shredded
1/3 Bunch fresh cilantro, chopped, to taste ( or less (or more)

HOW TO MAKE:

1-Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly.
2-Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
3-Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
4-Meanwhile spray 12×8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
5-Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly.
6-Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…).
(Thaw overnight if frozen) Heat oven to 350ºF.
6-Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.
7-Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc… /.
8-Makes 6 large Servings at 10 Smartpoints/each

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