Mexican Casserole 65 Weight Watcher Points Recipe 455

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MEXICAN-STYLE BROWN RICE CASSEROLE



Mexican-Style Brown Rice Casserole image

This burrito in a bowl is ideal for a small crowd. Dish it out for your next spring get-together.

Time 42m

Yield 6 servings

Number Of Ingredients 10

4 cup(s) Cooked long grain brown rice
1.25 cup(s) Fat free salsa
1 tsp(s) Cumin seeds
15 oz Canned refried beans
10 oz Frozen corn kernels thawed
4 oz Canned green chili peppers mild, diced
1 tbsp(s) Chili powder
10 oz Chopped frozen spinach or collard greens, thawed and set to drain in a strainer over a bowl
0.75 cup(s) Low-fat shredded cheddar cheese divided
2 tbsp(s) Cilantro fresh, chopped (optional; for garnish)

Steps:

  • Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
  • In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
  • In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
  • Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
  • Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Nutrition Facts : Calories 62 kcal

MEXICAN CASSEROLE - WEIGHT WATCHERS



Mexican Casserole - Weight Watchers image

This is a very different variation of "recipe #135814". This is a little easier and quicker and I wanted to see the nutritional info on it. This is a great WW recipe as it's high in fiber, low in fat and is very filling. This can be OAMC as it freezes and reheats well after cooking. I havn't tried freezing before cooking though. It could also easily be made vegetarian simply by subbing the hamburger for another type of bean or meat substitute. Edited to add that these are *very* large servings and I calculated them to be only 7.5 points each if calculated using only 4 servings.

Provided by Sam 3

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb extra lean ground beef
1 cup onion, chopped
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups frozen corn
1 (540 ml) can black beans, drained and rinsed
1 teaspoon crushed chile
1 cup fat free sour cream
1/2 cup low-fat cheddar cheese, shredded

Steps:

  • Brown hamburger and onions in large skillet, until thoroughly cooked.
  • Add tomatoes, corn, back beans and crushed chilies, mix well.
  • Simmer for 10 minutes, stirring occasionally.
  • Mix in sour cream, simmer another 10 minutes.
  • Top with cheese when serving.

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS



Mexican Casserole - 6.5 Weight Watcher Points image

This is a delicious Mexican Casserole recipe with only 6.5 weight watcher points per LARGE serving! YUM! (on the new, Points Plus system of Weight Watchers, this recipe is 9 points)

Provided by dawnrshaw

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
  • Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
  • Meanwhile spray 12x8-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.
  • 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 & Freeze for later OR cook as directed below...).
  • (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... /.
  • Makes 6 large Servings at 6.5 weight watcher pts/each.

Nutrition Facts : Calories 355.4, Fat 5.9, SaturatedFat 2.2, Cholesterol 49.7, Sodium 814.7, Carbohydrate 52.3, Fiber 10.4, Sugar 8.2, Protein 26.7

LOW CARB MEXICAN CASSEROLE



Low Carb Mexican Casserole image

If you're a fan of Mexican food but watching carbs or calories, you'll love this Low Carb Mexican Casserole. The casserole is also low in fat, with just 4 WW freestyle points per serving! You can reduce the points even more by using low fat cheddar, but I think the good stuff is worth a couple extra points. Used with permission from Genius Kitchen.

Provided by Diana Johnson

Categories     Main

Time 40m

Number Of Ingredients 15

1 teaspoon extra virgin olive oil
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
3 cloves garlic, minced
1 cup diced red bell pepper
1 cup diced tomato
1/2 cup diced red onion
1 tablespoon cumin
1.5 teaspoons chili powder
1 teaspoon kosher salt
1 can diced green chilies, (4.5 oz)
1 cup low fat chicken broth
cooking spray
2 8 inch Ole Extreme Wellness Tortilla Wraps
1 cup shredded cheddar cheese, divided
fresh cilantro, optional

Steps:

  • Preheat oven to 350 degrees F.
  • In a large nonstick skillet, heat oil on medium high.
  • Add the chicken breasts and garlic, and cook for a couple minutes until chicken is just starting to brown.
  • Add the bell pepper, tomato, red onion, cumin, chili powder, and salt. Mix well and cook about 5 minutes until vegetables are slightly tender.
  • Pour in the chicken stock and chilies. Cook another 5 minutes until stock is almost all evaporated.
  • Spray an 8x8 inch baking dish lightly with cooking spray.
  • Place one tortilla in the bottom of the pan. Top with 1/2 of the chicken and veggies, then sprinkle with 1/2 cup of cheddar cheese.
  • Place the second tortilla on top and spread the remaining chicken and veggies over it, then sprinkle with remaining cheese.
  • Bake for 15 minutes, until cheese is melted and tortilla edges are crispy.
  • Sprinkle with fresh cilantro (if using) and slice into 6 pieces.

Nutrition Facts : Calories 216 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 6 Servings, Sodium 821 grams sodium, Sugar 4 grams sugar

10 WEIGHT WATCHERS CASSEROLES RECIPES WITH SMARTPOINTS - EASY WW FREESTYLE



10 Weight Watchers Casseroles Recipes with SmartPoints - Easy WW Freestyle image

Are you looking for great Weight Watchers Casserole Recipes with SmartPoints? Get a collection of easy WW Freestyle meals for you to cook for your family.

Categories     Recipes

Number Of Ingredients 5

Onions
Celery
Carrots
Chicken
Butter

Steps:

  • Choose any weight watchers casseroles recipes from the post that you like.
  • Click on the link below the photo to get the full recipes and instructions.
  • Try the best weight watchers casseroles and share your photo under my pin on Pinterest!

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS



Mexican Casserole - 6.5 Weight Watcher Points image

This is a delicious Mexican Casserole recipe with only 6.5 weight watcher points per LARGE serving! YUM! (on the new, Points Plus system of Weight Watchers, this recipe is 9 points)

Provided by www.food.com

Categories     Dinner     Lunch

Time 50m

Yield 1

Number Of Ingredients 11

1 lb extra lean ground beef (drained or rinsed!)
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) candiced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste (or less (or more)

Steps:

  • For complete instructions, visit the original site at http://www.food.com/recipe/mexican-casserole-6-5-weight-watcher-points-135814

Nutrition Facts : ServingSize serving, Sugar 6 g, Sodium 751 mg, Cholesterol 46 mg, SaturatedFat 2 g, Calories 251 kcal, Carbohydrate 28 g, Protein 22 mg, Fat 5 g

WEIGHT WATCHERS TACO CASSEROLE



Weight Watchers Taco Casserole image

Most delicious taco casserole!

Provided by Laurie Bennett

Categories     Main Course

Number Of Ingredients 10

1 lb ground chicken breast or turkey
1/2 diced white onion
1 can whole kernel corn
1 can black beans
1 tbsp taco seasoning
2 tbsp taco sauce
1/4 cup fat free sour cream
1/2 cup fat free shredded cheddar cheese
1 cup diced fresh tomatoes
1/3 cup green onions

Steps:

  • Saute meat, beans, onions, taco seasoning, sauce, and corn on medium-high heat until meat is browned (or soy crumbles are thoroughly cooked).
  • Spoon half your meat mixture into your casserole dish in an even layer, top with a thin layer of sour cream, then sprinkle with some cheese.
  • Repeat. Cover with cheese.
  • Bake at 350 for 15 minutes, then serve topped with diced tomatoes and green onions.

Nutrition Facts : ServingSize 1 cup, Calories 133.46 kcal, Fat 1.71 g, Carbohydrate 7.01 g, Protein 23.07 g, SaturatedFat 0.48 g, Cholesterol 44.61 mg, Sodium 427.95 mg, Fiber 0.77 g, Sugar 3.46 g

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS RECIPE - (4.5/5)



Mexican Casserole - 6.5 Weight Watcher Points Recipe - (4.5/5) image

Provided by PeggyMcKeo

Number Of Ingredients 11

1 lb extra lean ground beef ( drained or rinsed!)
1/2 cup onions ( chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped ( or 15 oz can diced canned tomatoes)
1 (15 ounce) cans kernel corn ( drained)
1 (15 ounce) cans black beans ( rinsed and drained)
1 (1 1/4 ounce) packages taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1 ⁄3; cup reduced-fat Mexican cheese blend, shredded
1 ⁄3; bunch fresh cilantro, chopped, to taste ( or less (or more)

Steps:

  • Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes. Meanwhile spray 12x8-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. 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 & Freeze for later OR cook as directed below...). ( Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... / Makes 6 large Servings at 6.5 weight watcher pts/each.

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