Tex Mex Ranch Casserole Ww Food

TEX-MEX RICE AND BEAN CASSEROLE

Steps:

• Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
• In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
• Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

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.

TEX-MEX CASSEROLE

Steps:

• Brown ground beef with onions and garlic in a large skillet; drain.
• Line a 9X13X2-inch baking dish with 4 torn flour tortillas.
• Place ground beef mixture over tortillas.
• Layer with beans, enchilada sauce, and cream of chicken soup over ground beef.
• Next, top with shredded cheese, 4 more torn flour tortillas, tomatoes and green chilies.
• Cover with foil and bake at 350°F for 45 minutes.
• Uncover and top with a little extra cheese if desired; return to oven just long enough to melt the cheese.

TEX-MEX CASSEROLE

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

WEIGHT WATCHERS KING RANCH CHICKEN CASSEROLE

Steps:

• If you don't already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.
• Dice the onion and green bell pepper.
• Spray a nonstick pan with vegetable oil spray.
• Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
• Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
• Preheat the oven to 350 F and lightly grease a 9x9 casserole dish with vegetable spray. Cut the corn tortillas into wedges.
• Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
• Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
• Bake at 350F for 30 to 35 minutes or until bubbly and golden.
• Serve immediately. refrigerate the leftover in a covered container.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX MEX RANCH CASSEROLE WW

Steps:

• 1. Pre heat oven to 350°. Spray a 9x13 pan with non stick spray.
• 2. Combine the turkey, beans, chilies and seasonings, coarsely mashing the beans. Spread evenly over prepared pan.
• 3. Spray a non stick pan generously with non stick spray and cook onion over med high heat for 2 minutes, add squash, zuchinni, abd bell pepper, cool another 3 minutes. Spread veggie mixture evenly over meat mixture.
• 4. In a small bowl whisk together remaining ingredients except bread crumbs, pour over casserole. Sprinkle the bread crumbs over the top.
• 5. Bake until browned and bubbly, about 30 minutes. Garnish with cilantro if desired.

TEXAS RANCH CASSEROLE

Steps:

• Combine first 10 ingredients in a large bowl, stir well.
• Place half of tortilla strips in a lightly greased 9x13 baking dish.
• Top with half the chicken mixture, then sprinkle with half the cheese.
• Repeat layers.
• Bake uncovered at 350 for 40-45 minutes.
• Serve with chopped tomato, sour cream, and cilantro.

TEX-MEX CASSEROLE

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.