Monday, November 24, 2008

Mexican Potato Casserole

I really love this dish, it's a fun lowfat spin on meat and potatoes that the kids devour. It's also very easy and very comforting. It have slightly adapted it from Weight Watchers, Simply the Best. You must try this casserole.


1 tsp olive oil
1/2 pound lean ground beef
2 green bell peppers seeded and chopped
8 scallions, sliced
1 can diced tomatoes with chiles (Rotelle)
1 TB chili powder
1 TB ground cumin
1 TB garlic powder (I use garlic salt, of course)
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 large baking potatoes scrubbed and thinly sliced
3/4 cup nonfat cheddar cheese


1. Preheat oven to 350. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.

2. In a large nonstick skillet, heat the oil. Add the beef, bell peppers, and scallions; cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.

3. Add the tomatoes, chili powder, cumin, garlic powder, black pepper, and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.

4. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

4 Servings
Points per serving 7
327 cal, 10g fat, 3g sat fat, 46mg chol, 386mg sod, 37g carb, 6g fib, 27g prot

1 comment:

priscilla said...

hi Teresa. there is something on my blog for you!