Mexican Potato Casserole

By Tonya_Speed

NUTRITION per serving: 265 Calories; 4g Fat; 13g Protein; 18g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 5

Ingredients

• Non-aerosol cooking spray
• 1 teaspoon olive oil
• 3/4 pound extra-lean ground beef
• 2 cups chopped green bell pepper
• 6 green onions, sliced
• 2 cups chopped tomato
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 large baking potatoes, thinly sliced
• 1 cup shredded low fat Cheddar cheese

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9- x13-inch baking pan with cooking spray; set aside. Heat the oil in a large skillet over medium-high heat; add beef, bell pepper and green onion. Cook, stirring as needed, until beef is browned and vegetables are softened, 6 to 8 minutes. Add tomatoes and spices; cook, stirring as needed, until flavors are blended, about 5 minutes. In the baking dish, arrange alternate layers of potato slices and beef mixture; cover with aluminum foil wrap and bake for 40 minutes. Uncover and sprinkle evenly with the cheese. Bake until potatoes are cooked through and cheese has melted, about 10 minutes longer.

SERVING SUGGESTION: Corn on the cob and a big salad.
VEGETARIAN: Use TVP crumbles instead of ground beef.
KOSHER: Make sure ground beef is certified kosher and use your favorite soy cheese.
GLUTEN FREE: No changes necessary.