Mexican Potato Casserole

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1/2 lb	227g / 8oz	Lean ground beef (10% or less fat)
2		Green bell peppers - seeded and chopped
8		Scallions - sliced
2		Tomatoes - chopped
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Garlic powder
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Baking potatoes - scrubbed, and (large)
		Thinly sliced
3/4 cup	109g / 3.8oz	Shredded nonfat cheddar cheese

Recipe Instructions

Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with nonstick cooking spray; set aside.

In a large nonstick skillet, heat the oil. Add the beef, bell peppers and scallions; cook, stirring as needed, until the beef is browned and the vegetables are softened, 6 to 8 minutes.

Add the tomatoes, chili powder, cumin, garlic powder, black pepper and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.

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

This recipe yields 4 servings.

Per Serving: 327 Calories, 10 g Total Fat, 3 g Saturated Fat, 46 mg Cholesterol, 386 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 248 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 6.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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