from Four Sisters Dish
I created this recipe because I wanted something new, but I also wanted something healthy that did not take any time to cook. Before I come across as too lazy, my kids had called me on the sugar cookies I promised before the school break had ended. Operation sugar cookie was already in full swing as dinner approached.
So on my wee end of the counter, I decided I could throw something Mexican together, and I realized I had never tried anything with beef and green chiles together, which I absolutely love. (I’m pretty sure Santa Fe, NM, might be heaven – at least during Hatch chile season…)
What emerged took only few minutes of prep and about 10 minutes of cooking in the oven. And it tasted like it should have been an old family casserole that had taken FAR more time. When it comes to meal prep, I’m always for fabulous foods making it seem like I worked harder than I did! ~Robin
Ingredients:
- 1 lb of 97% lean ground beef
- 1 package of taco seasoning (I use Taco Bell brand)
- 1 can of black beans, rinsed
- 2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)
- 2 7-oz cans of chopped green chiles (I use Old El Paso brand)
- 1 4.5-oz. can of chopped green chiles
- ½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)
- 1 jalepeno pepper, sliced (if desired for garnish)
- ½ c. cherry tomatoes, sliced in half (if desired for garnish)
- Taco sauce or salsa, if desired, for serving
Instructions:
Preheat oven to 350° F. In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan; set aside. In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out. Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out). Add drained green chiles and drained black beans. Stir gently until mixed well and heated well throughout. Then turn off heat.
Into the 9×9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly. Then do another layer of torn up tortilla spread evenly across the beef mixture. Pour the rest of the beef mixture over this and spread evenly. Sprinkle the top with your ½ c. of cheese. Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.
WW Freestyle Info.: This recipe makes 6 very filling portions at just 4 points each.
Ingredients
Ingredients:
- ~ 1 lb of 97% lean ground beef
- ~ 1 package of taco seasoning (I use Taco Bell brand)
- ~ 1 can of black beans, rinsed
- ~ 2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)
- ~ 2 7-oz cans of chopped green chiles (I use Old El Paso brand)
- ~ 1 4.5-oz. can of chopped green chiles
- ~ ½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)
- ~ 1 jalepeno pepper, sliced (if desired for garnish)
- ~ ½ c. cherry tomatoes, sliced in half (if desired for garnish)
- ~ Taco sauce or salsa, if desired, for serving
Instructions
- Preheat oven to 350° F.
- In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan. Set aside.
- In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.
- Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).
- Add drained green chiles and drained black beans. Stir gently until mixed well and heated well throughout. Then turn off heat.
- Into the 9x9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.
- Then do another layer of torn up tortilla spread evenly across the beef mixture.
- Pour the rest of the beef mixture over this and spread evenly.
- Sprinkle the top with your ½ c. of cheese.
- Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.
Notes
WW Freestyle Info.: This recipe makes 6 very filling portions at just 4 points each.