Best Tex Mex Ranch Casserole Ww Recipes

Mexican Casserole - 6.5 Weight Watcher Points image

Provided by dawnrshaw

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef (drained or rinsed!)
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste (or less (or more)

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 Ranch Casserole WW image

Provided by Jane Whittaker

Categories Casseroles

Time 55m

Number Of Ingredients 16

12 oz cooked crumbled ground turkey sausage
10 oz cooked pinto beans
1/2 c canned mild chilis, drained and chopped
1/2 tsp each garlic powder, cumin. oregano
1 tsp chili powder or more to taste
1/4 tsp freshly ground black pepper
1 c chopped onion
1 1/2 c diced yellow squash
1 1/2 c diced zuchinni
1/2 c chopped red bell pepper
2 1/4 oz shredded cheddar cheese
2 1/4 oz shredded part skim mozzarella cheese
2 large eggs
2 eggwhites
3 Tbsp seasoned dry bread crumbs
chopped fresh cilantro for garnish if desired.

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.