Southwestern Tex-Mex Potato Hot-Dish |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Hot, delicious, easy dish that even works if you're on Weight Watchers! High in fiber, low in fat, loved by all! Ingredients:
1/4 cup fat free chicken broth |
1/4 cup cilantro |
1 vidalia onion |
1 lb 96% lean ground beef (96/4) |
1 lb sliced mushrooms |
1 tomato |
10 ounces frozen spinach |
15 ounces black beans |
16 ounces fat-free cottage cheese |
16 ounces fat free sour cream |
2 ounces brown gravy mix |
2 cups frozen corn kernels |
2 tablespoons green onions |
3 1/2 cups simply potatoes® shredded hash browns |
1 teaspoon black pepper |
1 tablespoon cumin |
1 tablespoon kosher salt |
1 tablespoon skim milk |
Directions:
1. Preheat oven to 450°F, thaw and drain vegetables.
2. Chop Vidalia, Cilantro, and Green Onions.
3. Brown ground beef with onions. Add Cumin. Add Vidalia onions, green onions, cilantro and mushrooms, reduce heat to medium.
4. In a food processor, puree cottage cheese with sour cream, milk and chicken broth.
5. Add cream mixture to beef & onions.
6. Add gravy mix, pepper, salt, corn, spinach, black beans and reduce heat until all is mixed thoroughly.
7. Pour into 9”x13” casserole dish.
8. Top with hash browns and diced tomatoes.
9. Heat in oven for 45 minutes.
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