From Paulette Vickery's Recipe Collection

WW: MEXICAN POTATO CASSEROLE

main dish, meats, vegetables

1 teaspoon olive oil
1/2 lb lean ground beef
2 each green bell peppers, chopped
8 each scallions, sliced
2 each tomatoes, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 each big white potatoes, sliced
3/4 cup grated cheddar cheese

Preheat oven to 350 degrees. Spray a 13-9 inch baking dish with pam, and set aside. Heat oil in a large nonstick skillet. Add ground beef, bell peppers, and scallions. Cook until beef is browned and the vegetables are tender, 6-8 minutes. Add tomatoes, chili powder, garlic powder, black pepper, and salt. Cook until flavors are blended, about 5 minutes. Arrange alternate layers of the potatoes, and beef mixture, in the baking dish. Cover with foil and bake 40 minutes. Uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer. Per serving: calories 327, total fat 10 G, saturated fat 3 G, cholesterol 46 MG, sodium 386 MG, carbohydrate 37 G, fiber 6 G, protein 27 G, calcium 248 MG, points 6.

Yield: 4 servings





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