Mexican Potato Casserole

Mexican Potato Casserole

1 teaspoon olive oil
1/2 pound lean ground beef — 10% or less fat
2 green bell peppers — chopped
8 scallions — sliced
2 tomatoes — chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes — sliced thin
3/4 cup nonfat cheddar cheese — shredded

Preheat oven to 350° F. Spray a 9×13″ pan with nonstick cooking spray, set aside.

In a large nonstick pan, 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.

Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes.

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

Serving Size : 4

Per serving: 300 Calories; 14g Fat (42% calories from fat); 21g Protein; 24g Carbohydrate; 46mg Cholesterol; 366mg Sodium

WW Points: 6 pt.

WW Simply the Best

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