Nacho Pie
4-6 Servings
Ingredients
4 cups nacho tortilla chips, coarsely crushed
1 pound ground beef
1/2 cup chopped onion
Salt and pepper to taste
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
Place chips in a lightly greased 9-in. pie plate and set aside.
In a large skillet over medium heat, cook beef and onion over medium
heat until meat is no longer pink; drain. Sprinkle with salt and
pepper. Spoon over chips. Top with beans, tomato sauce and cheese.
Bake, uncovered, at 375° for 15-17 minutes or until heated
through and cheese is melted. Yield: 4-6 servings.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, December 5, 2011
Taco Casserole Bake
Taco Casserole Bake
From: Emily bites
Ingredients:
24 Baked Tostitos Scoops
1 T Chili Oil (I found this in the Asian foods aisle) - if you are considering replacing this with regular oil please note the chili oil adds a lot of spice and flavor to this dish, so replacing it will affect the flavor profile
1 Onion, chopped
2 garlic cloves, minced
1 ¼ lbs extra lean ground turkey (I used Jennie-O which comes in a 1.25 lb package)
2 T taco seasoning
15 oz can black beans, drained
1 c salsa (I used medium)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, warm the chili oil and sauté onions and garlic until softened. Add ground turkey and taco seasoning, break up into pieces and cook until meat is browned. Mix in salsa and beans and cook for a few more minutes until salsa thickens.
3. Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9x13 baking dish. Evenly spread the meat mixture over the chips and then sprinkle cheese over the top*. Bake for 20 minutes.
*Additional Serving Options:
This casserole is great on its own, but it you’d like to cut the heat it can be served with a dollop of guacamole or reduced fat sour cream. I ate some of my leftovers with 2T of Wholly Guacamole at for an extra 1 P+. You can also add jalapenos, black olives or any other toppings you’d like before baking.
Yields 6 servings.
From: Emily bites
Ingredients:
24 Baked Tostitos Scoops
1 T Chili Oil (I found this in the Asian foods aisle) - if you are considering replacing this with regular oil please note the chili oil adds a lot of spice and flavor to this dish, so replacing it will affect the flavor profile
1 Onion, chopped
2 garlic cloves, minced
1 ¼ lbs extra lean ground turkey (I used Jennie-O which comes in a 1.25 lb package)
2 T taco seasoning
15 oz can black beans, drained
1 c salsa (I used medium)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, warm the chili oil and sauté onions and garlic until softened. Add ground turkey and taco seasoning, break up into pieces and cook until meat is browned. Mix in salsa and beans and cook for a few more minutes until salsa thickens.
3. Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9x13 baking dish. Evenly spread the meat mixture over the chips and then sprinkle cheese over the top*. Bake for 20 minutes.
*Additional Serving Options:
This casserole is great on its own, but it you’d like to cut the heat it can be served with a dollop of guacamole or reduced fat sour cream. I ate some of my leftovers with 2T of Wholly Guacamole at for an extra 1 P+. You can also add jalapenos, black olives or any other toppings you’d like before baking.
Yields 6 servings.
No Bake Mexican Casserole
No Bake Mexican Casserole
Posted by: Easystreetster
1 packet of taco seasoning
2 cups hot water
1 box of macaroni & cheese (do not make as directed)
1 cup salsa
1 can whole kernel corn, drained
1 pound lean ground turkey breast
1/2 cup fat free sour cream
Cook ground turkey until brown.
In a 2 quart microwavable bowl, mix taco seasoning, hot water, mac and cheese, salsa, corn and ground turkey and the dry cheese mixture.
Cover and cook in microwave for 8 min and then mix.
Cover and continue cooking for 6 min.
Stir in sour cream, cover and let sit for 2-3 min before serving.
Servings Per Recipe: 6
Amount Per Serving
Calories: 306.0
Total Fat: 7.8 g
Cholesterol: 62.8 mg
Sodium: 974.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 1.9 g
Protein: 21.6 g
Posted by: Easystreetster
1 packet of taco seasoning
2 cups hot water
1 box of macaroni & cheese (do not make as directed)
1 cup salsa
1 can whole kernel corn, drained
1 pound lean ground turkey breast
1/2 cup fat free sour cream
Cook ground turkey until brown.
In a 2 quart microwavable bowl, mix taco seasoning, hot water, mac and cheese, salsa, corn and ground turkey and the dry cheese mixture.
Cover and cook in microwave for 8 min and then mix.
Cover and continue cooking for 6 min.
Stir in sour cream, cover and let sit for 2-3 min before serving.
Servings Per Recipe: 6
Amount Per Serving
Calories: 306.0
Total Fat: 7.8 g
Cholesterol: 62.8 mg
Sodium: 974.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 1.9 g
Protein: 21.6 g
SEVEN LAYER TACO DIP
SEVEN LAYER TACO DIP
16 servings
1 (1 oz) pkg taco seasoning mix
1 (16 oz) can refried beans
1 (8 oz) pkg fat-free cream cheese, soft
1 (16 oz) container fat-free sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 oz) can sliced black olives, drained
2 cups reduced-fat shredded Cheddar cheese
Spread the refried beans onto a large serving platter. In a medium bowl, blend the taco seasoning with sour cream and cream cheese, spread the mixture on top of the beans. Sprinkle on the cheddar cheese. Top the sour cream mixture with salsa. Next add a layer of lettuce, then green bell pepper, tomatoes, and finally green onions. Garnish with black olives.
16 servings
1 (1 oz) pkg taco seasoning mix
1 (16 oz) can refried beans
1 (8 oz) pkg fat-free cream cheese, soft
1 (16 oz) container fat-free sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 oz) can sliced black olives, drained
2 cups reduced-fat shredded Cheddar cheese
Spread the refried beans onto a large serving platter. In a medium bowl, blend the taco seasoning with sour cream and cream cheese, spread the mixture on top of the beans. Sprinkle on the cheddar cheese. Top the sour cream mixture with salsa. Next add a layer of lettuce, then green bell pepper, tomatoes, and finally green onions. Garnish with black olives.
Mexican Beef and Cheese Wontons
Mexican Beef and Cheese Wontons
2 serving cooking spray (5 one-second sprays per serving)
2 tsp olive oil
1/2 pound ground sirloin
1/2 cup low-fat shredded cheddar cheese
2 tbsp canned green chilies -- minced
1 tsp chili powder
1 tsp ground cumin
30 wonton wrappers
1/2 cup salsa
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes. Drain meat. Add cheese, chilies, chili powder and cumin and cook until cheese melts, stirring frequently, about 1 minute.
Place wonton wrappers on a flat surface. Drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa.
This recipe serves 6 (5 wontons and 2 Tbsp salsa)
PointsPlus™ Value = search WW
2 serving cooking spray (5 one-second sprays per serving)
2 tsp olive oil
1/2 pound ground sirloin
1/2 cup low-fat shredded cheddar cheese
2 tbsp canned green chilies -- minced
1 tsp chili powder
1 tsp ground cumin
30 wonton wrappers
1/2 cup salsa
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes. Drain meat. Add cheese, chilies, chili powder and cumin and cook until cheese melts, stirring frequently, about 1 minute.
Place wonton wrappers on a flat surface. Drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa.
This recipe serves 6 (5 wontons and 2 Tbsp salsa)
PointsPlus™ Value = search WW
Taco Stuffed Crescent Rolls
Taco Stuffed Crescent Rolls
Serves: 12
Yield 24 stuffed crescents
1 lb Ground Turkey
1 cup Vegetable, Zucchini
1/2 cup Yellow Bell Pepper
1 cup Carrot
2 tsp Taco Seasoning
2 tbsp Fat Free Cream Cheese
4 tbsp The Salsa
Preheat oven to 375 degrees (or whatever is listed on crescent roll package). Brown ground turkey with diced zucchini, chopped yellow pepper and shredded carrots, drain, and return to pan. Add packet of taco seasoning with a bit of water and cook until combined. In a separate bowl, combine cream cheese and salsa. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine.
Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (I pressed them out a bit to make them bigger) and roll up like normal, carefully sealing the openings. Bake 11-13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they’re done inside.
Total Fat 14.69g
Calories 270
Dietary Fiber 1.01g
Protein 11.39g
Serves: 12
Yield 24 stuffed crescents
1 lb Ground Turkey
1 cup Vegetable, Zucchini
1/2 cup Yellow Bell Pepper
1 cup Carrot
2 tsp Taco Seasoning
2 tbsp Fat Free Cream Cheese
4 tbsp The Salsa
Preheat oven to 375 degrees (or whatever is listed on crescent roll package). Brown ground turkey with diced zucchini, chopped yellow pepper and shredded carrots, drain, and return to pan. Add packet of taco seasoning with a bit of water and cook until combined. In a separate bowl, combine cream cheese and salsa. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine.
Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (I pressed them out a bit to make them bigger) and roll up like normal, carefully sealing the openings. Bake 11-13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they’re done inside.
Total Fat 14.69g
Calories 270
Dietary Fiber 1.01g
Protein 11.39g
Mexican 5-Layer Dip
Mexican 5-Layer Dip
Serves: 27
INGREDIENTS:
1 cup dried pinto beans
3 medium tomatoes, seeded and chopped (about 2 1/2 cups)
1 small white onion, chopped (about 3/4 cup)
2 to 3 jalapeño peppers, seeded and chopped (about 1/3 cup)
3/4 packed cup fresh cilantro leaves, chopped, divided
Juice of 2 limes, divided
1/2 tsp sea salt, plus additional to taste, divided
Fresh ground black pepper, to taste
2 ripe avocados, pitted and peeled
6 oz reduced-fat cheddar cheese, grated (about 1½ cups)
1 1/2 cups reduced-fat sour cream
INSTRUCTIONS:
Rinse beans in a colander and pick through, discarding any debris or small stones. Place in a medium saucepan and add enough water to cover beans. Bring to a boil over high heat and cook for 2 minutes. Turn off heat and let beans rest for 1 hour. Drain beans in a colander and rinse. Wash saucepan, return beans to saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer. Cover and cook for 1½ to 2 hours or until beans are very tender. Reserve about 2/3 cup cooking liquid, drain beans and set aside to cool. (Or, cover and refrigerate beans in their cooking liquid for up to 4 days. Reserve 2/3 cup liquid and drain before proceeding with recipe.)
In a medium bowl, combine tomatoes, onion, jalapeños and about two-thirds of cilantro. Squeeze juice of 1 lime over tomato mixture and season, to taste, with salt and black pepper. Set aside
In a food processor or blender, combine avocados, remaining cilantro and remaining juice of 1 lime. Purée until slightly chunky. Season with salt and black pepper, to taste. Set aside.
Place beans and 1/3 cup reserved cooking liquid in a food processor (or use a powerful blender or mash by hand with a potato masher). Process until you have a slightly chunky purée, adding additional cooking liquid, 1 tbsp at a time, as needed to reach desired consistency. Add 1/2 tsp salt and black pepper. Pulse several times to combine. Transfer beans to a 9 x 13-inch casserole dish or large glass bowl and spread into an even layer.
Sprinkle cheese evenly over beans. Dollop scoops of avocado mixture over cheese and use a spatula to spread into a thin layer. Dollop scoops of sour cream over avocado and spread into a thin layer. With a slotted spoon (to drain any liquid), spread tomato mixture evenly over sour cream. Serve immediately or cover and chill for up to 4 hours.
Nutrients Per 1/4-Cup Serving: Calories 86, Total Fat 4.5 g, Sat. Fat 1.5 g, Carbs 8 g, Fiber 2 g, Sugars 1.5 g, Protein 4 g, Sodium 87 mg, Cholesterol 8 mg
Serves: 27
INGREDIENTS:
1 cup dried pinto beans
3 medium tomatoes, seeded and chopped (about 2 1/2 cups)
1 small white onion, chopped (about 3/4 cup)
2 to 3 jalapeño peppers, seeded and chopped (about 1/3 cup)
3/4 packed cup fresh cilantro leaves, chopped, divided
Juice of 2 limes, divided
1/2 tsp sea salt, plus additional to taste, divided
Fresh ground black pepper, to taste
2 ripe avocados, pitted and peeled
6 oz reduced-fat cheddar cheese, grated (about 1½ cups)
1 1/2 cups reduced-fat sour cream
INSTRUCTIONS:
Rinse beans in a colander and pick through, discarding any debris or small stones. Place in a medium saucepan and add enough water to cover beans. Bring to a boil over high heat and cook for 2 minutes. Turn off heat and let beans rest for 1 hour. Drain beans in a colander and rinse. Wash saucepan, return beans to saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer. Cover and cook for 1½ to 2 hours or until beans are very tender. Reserve about 2/3 cup cooking liquid, drain beans and set aside to cool. (Or, cover and refrigerate beans in their cooking liquid for up to 4 days. Reserve 2/3 cup liquid and drain before proceeding with recipe.)
In a medium bowl, combine tomatoes, onion, jalapeños and about two-thirds of cilantro. Squeeze juice of 1 lime over tomato mixture and season, to taste, with salt and black pepper. Set aside
In a food processor or blender, combine avocados, remaining cilantro and remaining juice of 1 lime. Purée until slightly chunky. Season with salt and black pepper, to taste. Set aside.
Place beans and 1/3 cup reserved cooking liquid in a food processor (or use a powerful blender or mash by hand with a potato masher). Process until you have a slightly chunky purée, adding additional cooking liquid, 1 tbsp at a time, as needed to reach desired consistency. Add 1/2 tsp salt and black pepper. Pulse several times to combine. Transfer beans to a 9 x 13-inch casserole dish or large glass bowl and spread into an even layer.
Sprinkle cheese evenly over beans. Dollop scoops of avocado mixture over cheese and use a spatula to spread into a thin layer. Dollop scoops of sour cream over avocado and spread into a thin layer. With a slotted spoon (to drain any liquid), spread tomato mixture evenly over sour cream. Serve immediately or cover and chill for up to 4 hours.
Nutrients Per 1/4-Cup Serving: Calories 86, Total Fat 4.5 g, Sat. Fat 1.5 g, Carbs 8 g, Fiber 2 g, Sugars 1.5 g, Protein 4 g, Sodium 87 mg, Cholesterol 8 mg
Loaded Nachos
Loaded Nachos
YIELD: 9 servings (serving size: 3 loaded chips)
Ingredients
8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)
Preparation
Preheat oven to 375°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.
Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.
Calories: 183 Calories from fat: 30% Fat: 6.2g Saturated fat: 3.2g Monounsaturated fat: 2g Polyunsaturated fat: 0.4g Protein: 37.3g Carbohydrate: 19.2g Fiber: 2.9g
Cholesterol: 26mg Iron: 2.3mg Sodium: 449mg
Calcium: 152mg
YIELD: 9 servings (serving size: 3 loaded chips)
Ingredients
8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)
Preparation
Preheat oven to 375°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.
Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.
Calories: 183 Calories from fat: 30% Fat: 6.2g Saturated fat: 3.2g Monounsaturated fat: 2g Polyunsaturated fat: 0.4g Protein: 37.3g Carbohydrate: 19.2g Fiber: 2.9g
Cholesterol: 26mg Iron: 2.3mg Sodium: 449mg
Calcium: 152mg
Creamy Mexican Crab Dip
Creamy Mexican Crab Dip
YIELD: 2 1/2 cups (serving size: 1 tablespoon)
Ingredients
1 (8-ounce) package Neufchâtel cheese
1 (8-ounce) block nonfat cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa
Preparation
Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Calories: 24 Calories from fat: 49% Fat: 1.3g Saturated fat: 0.8g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 2.3g Carbohydrate: 0.5g Fiber: 0.1g Cholesterol: 9mg Iron: 0.1mg Sodium: 80mg Calcium: 25mg
YIELD: 2 1/2 cups (serving size: 1 tablespoon)
Ingredients
1 (8-ounce) package Neufchâtel cheese
1 (8-ounce) block nonfat cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa
Preparation
Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Calories: 24 Calories from fat: 49% Fat: 1.3g Saturated fat: 0.8g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 2.3g Carbohydrate: 0.5g Fiber: 0.1g Cholesterol: 9mg Iron: 0.1mg Sodium: 80mg Calcium: 25mg
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