Mexican Potato Casserole

Mexican Potato Casserole

7 points per serving
Serves 4
 
1 tsp. olive oil
1/2 lb. lean ground beef (10% fat or less)
2 green peppers, seeded and chopped
8 scallions, sliced
2 tomatoes, chopped
1 T. chili powder
1T. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 large baking potatoes, scrubbed and very thinly sliced
3/4 c. r/f shredded cheddar cheese

1. Preheat oven to 350 degrees. Spray and 8x8 pan with Pam.

2. In a large nonstick skillet heat the oil. Add the beef, bell peppers and scallions; cook, stirring, until beef is browned, about 6-8 minutes.

3. Add the tomatoes, chili powder, cumin, garlic powder, pepper and salt. Cook, stirring, until flavors have blended, about 5 min.

4. Arrange alternate layers of potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with cheese. Bake until potatoes are cooked through and cheese is melted, about 10 min. longer.

This recipe is from my wonderful Weight Watchers leader, Anne. Her are some notes from her.

"I usually double this casserole and make it in a 9x13 baking dish. When I double it, I use one 14 1/2 oz. can diced tomatoes, drained, instead of the fresh tomatoes. I serve this with fresh salsa on the side, and with chopped avocado (add the points!) more chopped scallions, even low fat sour cream.