Tuesday, September 13, 2011

Enchilada Casserole

Enchilida Casserole
I've found that it pays to clean up piles because you never know what you'll find! I've been in the middle of organizing, tossing and just plain cleaning up my craft room. Over the summer it really became a mess. I had actually started working on it way before summer, I just never finished. In the middle of tossing I found this recipe. This is a Weight Watchers recipe that has a Point Value of 8. However it's from the old Points system and not the new Points Plus. With the additions I made and the new Points Plus Value I'm not sure where it comes in at, but it's still a healthy choice so I didn't worry about it.
Here it is oven ready....
Oven Ready
....and hot out of the oven
Hot Out Of The Oven
I followed the recipe exactly as it is below. The only thing different that I did was to use lower-sodium or no-salt products. It sounded a little blah just to add a little sour cream. So what I did is lay down a bed of shredded lettuce, add the casserole and then topped it with sliced black olives, green peppers, green onions, salsa, cheese, sour cream and cilantro. For the cheese I used a mixture of cheese called Fiesta Blend. It had Monterey Jack, Cheddar, Queso Quesadilla & Asadero. I had planned to chop some tomato and add that and I forgot. Surprising because I love tomatoes! We have leftovers, so I will for sure use them next time.

Enchilada Casserole
Weight Watchers Recipe
Points Value: 8 (from the old Points system)
Servings: 8

1 cup chopped onions
1 clove garlic
1 tsp reduced-calorie margarine
16 oz lean ground beef
1 can condensed cream of mushroom soup
1 cup tomato sauce
1 Tbsp tomato paste
4 oz green chili peppers
8 oz reduced-fat tortilla chips
12 oz low-fat shredded cheddar cheese

Saute onion and garlic in margarine. Add meat and brown. Stir in soup, tomato sauce, tomato paste and chilies. Cook until mixture begins to boil. Place half the tortilla chips in bottom of a 9x13-inch baking dish. Pour meat mixture over chips. Top with remaining chips and spread cheddar cheese over entire top.

Bake at 375° for 20-25 minutes. Serve with no-fat sour cream if desired. Serves 8.

This post is linked to the parties shown below. Be sure to take the time to stop by them!
Homemaker Monday
Menu Mondays
Melt In Your Mouth Mondays #30
A Marvelous Mess #30
Made By You Monday
Tuesdays At The Table
Made From Scratch Tuesday
Tuesday's Tasty Tidbits
Tasty Tuesday
Handmade Tuesday
Tuesday Confessional
Take-A-Look Tuesday
Tip Me Tuesday
Tasty Tuesdays
Tempt My Tummy Tuesday

I'll be taking off for the 9th Annual Scrapfest 2011 at the Mall of America in a few days with a friend. I'm planning on updating with photos, but I'm not sure if I'll get a chance everyday. We have a full schedule with all the activities that are going on. I'm taking eight classes myself. I'm very excited because I was able to get into a class with Tim Holtz and Claudine Hellmuth!! Toss in lunch and dinner with relatives (mine & my friends) and dinner with some of my former co-workers, it's going to be crazy busy! So...if I don't get a chance to update, I will definitely do a blog when I get back and show everything that I created there.

Thanks for stopping by!


Lady Behind The Curtain said...

YUM! Your recipe looks really good! I would love it if you came over to Cast Party Wednesday tomorrow and shared this recipe with us.
I hope to see you there!

Patty said...

I'll be there! Thanks!

Confessions of a Stay at Home Mommy said...

Thanks for linking up to this week's Tuesday Confessional. You've been featured, so stop by and grab a brag button! http://www.craftyconfessions.com/2011/09/tuesday-confessional-features.html

Sanghamitra Bhattacherjee(Mukherjee) said...

It looks so yummy! Lovely shots. Thanks for sharing.
Hope to see you on my blog:)

Jen said...

That looks delicious! Thanks for linking up with Made From Scratch Tuesday!

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