Monday, April 21, 2008

# 11 Taco Casserole

1 8 0z. package cornbread stuffing mix
1 14 3/4 oz. can cream-style corn
1 c. water, divided
cooking spray
1 1/2 lbs. ground sirloin
1/2 c. chopped onion
1 15 oz. can black beans, drained
1 envelope taco seasoning (I used the spicy one)
2/3 c. salsa
1 8 oz. package reduced-fat Mexican cheese blend

1. Combine stuffing mix, corn, and 1/2 c. water; stir well. Press into a 13 x 9 pan coated with cooking spray. Bale at 375 for 10 minutes. Set aside.
2. Cook meat and onions in large non-stick skillet over medium high heat until meat is browned, stirring to crumble meat. Drain well; return to pan. Add remaining 1/2 c. water, beans, salsa, and taco seasoning, stir well. Spoon meat mixture over stuffing mixture; top with cheese.
Cover and bake at 375 for 20 minutes until cheese is bubbly. Cut into squares. Yield: 8 servings, 9 points each if you are doing Weight Watchers.

Even the non-Weight Watchers in the family love this. Top with sour cream (fat-free or low fat) and additional salsa. You can make it as mild or spicy as you like, depending on the salsa and taco seasoning you use.

Recipe from an old WW cookbook called Fast & Easy.

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