Monday, May 30, 2011
On My Hearth: Cheesy Taco Supreme
Cheesy Taco Supreme
PointsPlus™ Value: 7
Capture the flavors of a taco or enchilada with crunchy nacho chips, seasoned beef, and rich enchilada sauce. Serve with spicy salsa for an extra kick.
1 pound(s) raw extra lean ground beef
1/2 cup frozen chopped onions
1 1/4 oz reduced-sodium taco seasoning
8 oz Del Monte Tomato Sauce, No Salt Added
10 oz canned enchilada sauce
1 1/4 cup(s) Reduced Fat hredded Sharp Cheddar Cheese, divided
3 oz baked low-fat tortilla chips, crushed, (about 1 1/2 cups crushed)
Cook beef and onion in large skillet over medium-high heat, stirring until beef crumbles and onion is tender; drain well.
Return meat mixture to pan; stir in taco seasoning, tomato sauce, and enchilada sauce. Layer half of meat mixture, half of cheese, and half of tortilla chips in an 11x7-inch baking dish coated with cooking spray. Repeat layers with remaining meat mixture and cheese. Cover and chill up to 8 hours.
Preheat oven to 350.
Bake, uncovered, at 350 for 20 minutes. Uncover; sprinkle with remaining chips, and bake an additional 9 minutes or until thoroughly heated.
Note: to make this vegetarian, I substituted Boca Crumbles for the beef, bringing the PointsPlus™ Value down to 6. I also added a tiny bit of fat-free sour cream and salsa to the top.
Per Serving (original recipe): Calories: 309; Carbohydrate: 20.3g; Fat 14.3g (saturated 6.3g); Fiber 1.7g; Protein 25.1g; Cholesterol 44mg; Sodium 815mg: Calcium 240mg; Iron 2.3mg.
Recipe courtesy of Weight Watchers Shortcut Cookbook