Mexican Casserole Weight Watchers Recipes

MEXICAN CASSEROLE - WEIGHT WATCHERS

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-STYLE BROWN RICE CASSEROLE

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.

WEIGHT WATCHERS CHICKEN TACO CASSEROLE

Steps:

• Preheat oven to 350*.
• Spray casserole dish with non-stick cooking spray.
• Line the bottom of a casserole dish with half of the chips.
• Saute the delicious veggies, beans, and chicken with the taco powder and water, making a sauce.
• Stir together cooked veggie mixture with salsa.
• Spread that mixture over your tortilla chips.
• Repeat this process, so you'll have two identical layers.
• Add sour cream, top with cheese, and garnish with cilantro.
• Bake at 350* degrees F for about 20 minutes.
• Serve and Enjoy!

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS

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.