WW Points: 5
8 ounces ground beef round
8 ounces ground turkey breast
1 large onion — finely chopped
1 garlic clove — minced
2 cans reduced-sodium tomato sauce – (15 oz ea)
2 cans no-salt-added kidney beans – (15 oz ea)
rinsed and drained
2 tablespoons canned diced green chili peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt (optional)
1/4 teaspoon freshly-ground black pepper
1 package corn tortillas 6″ dia – (9 oz)
4 ounces finely-shredded reduced-fat sharp Cheddar
2 1/2 cups shredded lettuce
2 large tomatoes — chopped
Lightly coat a 13- by 9-inch baking pan with no-stick spray and set aside.
Place the beef, turkey, onions and garlic in a large no-stick skillet. Cook over medium-high heat, breaking up the meat with a spoon, until the meat is browned and the vegetables are tender. Drain the mixture in a strainer or colander, then transfer it to a large plate lined with paper towels, then return it to the skillet.
Stir in the tomato sauce, beans, chili peppers, chili powder, cumin, salt (if using) and black pepper.
Spread half of the mixture in the prepared baking pan. Place the tortillas on top, overlapping them to cover the entire surface. Top with the remaining meat mixture.
Bake at 375 degrees for 30 to 35 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more to melt the cheese. Serve topped with the lettuce and tomatoes.
Calories: 290; Fat: 5.6 grams (17% of calories); Saturated fat: 1.7 grams; Cholesterol: 30 milligrams; Sodium: 536 milligrams; Fiber 6 grams.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/
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