WEIGHT WATCHERS LOW FAT TACO SOUP
I'm told from another chef that this recipe is now 6 points on the New Weight Watchers System...... We still make it regardless of the points..... it's GREAT :)
Provided by MilanzMom
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat and onions and drain.
- Mix ranch dressing mix and taco seasoning mix into the meat.
- Without draining, add all other ingredients.
- Simmer 1 hour.
Nutrition Facts : Calories 246.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 28.1, Sodium 756.3, Carbohydrate 40.2, Fiber 8.8, Sugar 5.9, Protein 21
WW LOW FAT TACO BEEF SKILLET DINNER
Since starting Weight Watchers, I have missed the flavour of Mexican foods. But with calorie-filled toppings and wraps, they're not always diet-friendly. So I came up with this meal- it has the flavours of Mexican food without the majority of the calories and if you have extra points, you can even add a little guacamole or sour cream on top! It's worth using fresh salsa, not the jarred stuff for this recipe- it adds a lovely fresh bright flavour. Using extra lean beef, this recipe has a total of 19 Weight Watchers points by British points calculations.
Provided by Shuzbud
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the red onion and green pepper and set aside.
- Put the beef stock in a saucepan and heat to boiling. Add the rice and cook, covered, until done (for my brand of rice this takes around 25 minutes).
- Meanwhile, in a non-stick skillet start to brown the ground beef for 3 minutes.
- Add the chopped red onion and bell pepper and cook, stirring, for a further 7 minutes.
- Add the frozen corn and cook for 3 minutes more.
- Add the water and taco spice mix. Turn down the heat and cook until the meat is done and the liquid is almost completely absorbed. This takes 5-10 minutes.
- Meanwhile check on the rice- it should be nearly done. Remove from the heat when cooked and the liquid is absorbed.
- When the meat mixture is cooked, stir in the rice.
- Turn off the heat and stir in the salsa. Serve immediately, topped with coriander/ cilantro if desired.
EASY BEEF SKILLET DINNER
This is a quick one-skillet dinner that is great served with crunchy French bread or steamed flour tortillas. Serve with a green salad or green beans for a complete meal that is a breeze to prepare and clean up! It's also a great meal for leftovers.
Provided by ShellyD64
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef, drain.
- Add onion& bell pepper and cook until tender.
- Add pasta sauce and beef broth; bring to a boil.
- Add pasta.
- When mixture is bubbling, turn heat down to medium.
- Cook over medium heat until pasta is tender.
Nutrition Facts : Calories 755.1, Fat 14, SaturatedFat 5, Cholesterol 51.4, Sodium 570, Carbohydrate 117.7, Fiber 5.5, Sugar 5.2, Protein 36.1
LOW-FAT TACO CASSEROLE
I got this recipe years ago from my Weight Watchers leader and have been making it ever since. Both my hubby and I really enjoy it...even though he typically is not a fan of anything with "low-fat" in the title!
Provided by saxonct
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat until no longer pink and drain (I also rinse it to remove any additional fat) and follow instructions on taco seasoning packet.
- Crumble six taco shells into the bottom of a 9x13 pan.
- Spread meat mixture evenly over top of shells, spread kidney beans over the meat, spread soup over kidney beans, sprinkle cheese over soup, crumble remaining taco shells over cheese.
- Bake at 350 degrees for 30 minutes.
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Ratings 25Calories 487 per servingCategory Dinner, Main Course
- Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).
- Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).
- Add the ground beef to a skillet and cook over medium until it is fully browned. If you're using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you're using a very lean ground beef (<10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking.
- While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through.
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4.8/5 (14)Calories 479 per servingCategory Dinner
- Heat the olive oil in a large, ovenproof skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once hot and shimmering, swirl to coat the pan, then add the beef, onion, and bell pepper. Cook for 3 to 5 minutes, until the beef is browned and cooked through and the onion is beginning to soften.
- Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the beef and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the salsa and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Recover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, splash in the remaining 1/2 cup water as needed.
- Towards the end of the cooking time, place a rack in the upper third of the oven (about 6 inches from the top) and turn the oven to broil. Once the skillet is finished cooking on the stove, sprinkle the cheese on top, then transfer to the oven. Broil just until the cheese is melted, about 2 minutes (watch it carefully so it doesn’t burn). Serve hot with any desired toppings or spoon inside tortillas to make tacos, burritos, or quesadillas.
CHEESY GROUND BEEF TACO SKILLET (KETO, LOW-CARB) - RECIPES
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4.3/5 (11)Total Time 25 minsCategory DinnerCalories 535 per serving
- Warm butter in a skillet over medium heat. Sauté onion and bell pepper for about 5 minutes until soft.
- Add the ground beef and taco seasoning to the skillet. Break the meat apart with a spatula as needed. Cook while occasionally stirring, about 5 minutes to lightly brown the meat.
- Mix tomatoes into the meat. Bring the liquid to a simmer. Continue cooking everything for another minute or two.
- Reduce the heat to low. Sprinkle cheese evenly over the meat. Cover the skillet with a lid and continue warming until the cheese melts completely. Remove from heat and garnish with cilantro. Serve warm with optional Cauliflower Rice.
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