MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS
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
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
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
WW 5 POINTS - MEXICAN CHICKEN CASSEROLE
Make and share this Ww 5 Points - Mexican Chicken Casserole recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Combine ingredients and pour into pie plate.
- Sprinkle taco seasoning on top.
- Cover and backe for 30 minute.
- Serves 4.
Nutrition Facts : Calories 205.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 61.8, Sodium 425.4, Carbohydrate 9.4, Fiber 1.3, Sugar 0.8, Protein 29.2
TEX-MEX CHICKEN RICE CASSEROLE
This chicken and rice casserole gets its kicked-up Tex-Mex appeal from taco seasoning, fresh cilantro and chopped jalapeño peppers.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
- Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 20 g
TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
PC TEX-MEX CHICKEN & RICE SKILLET
Make and share this Pc Tex-Mex Chicken & Rice Skillet recipe from Food.com.
Provided by kristinawilding
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside.
- As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
- Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
- To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.
TEX-MEX CHICKEN TAMALE CASSEROLE
Head south for your next recipe choice to enjoy some sensational flavors. Our Tex-Mex Chicken Tamale Casserole includes pinto beans, green chiles and more!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook chicken in large skillet until done, stirring frequently. Add salsa, beans, chili powder and garlic powder; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Mix muffin mix, mayo, chiles and egg just until blended. Spread half the batter onto bottom of 8-inch square baking dish sprayed with cooking spray; top with chicken mixture, 1/2 cup cheese and remaining batter.
- Bake 20 min. Top with remaining cheese; bake 10 min. or until melted.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1140 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 9 g, Protein 22 g
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