Recipe for Mexican Casserole from the Weight Watchers section.
Mexican Casserole1 pound ground round
1/2 cup chopped onion
2 cloves garlic, minced
3 cups cooked rice (cooked without salt or fat)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
1 (28 ounce) can tomatoes, undrained and chopped
1 (4 1/2 ounce) can chopped green chiles, undrained
1 (1 1/4 ounce) package 40%-less-sodium taco seasoning mix
Cooking spray
3/4 cup (3 ounces) reduced-fat Monterey jack cheese Cook first 3 ingredients in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingredients. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated. Sprinkle with cheese, and bake 5 additional minutes or until cheese melts. 6 servings - 8 WW points per serving
We hope you enjoy your freshly made Mexican Casserole. This recipe came from Weight Watchers's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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