Mexican Potato Casserole WW 6 points
1 t olive oil
1 lb ground beef (lean)
2 green bell peppers (cleaned and sliced)
8 scallions, chopped
2 tomatoes, chopped
1 T chili powder
1 T ground cumin
1 T garlic powder
1/2 t fresh ground black pepper
1/4 t salt
2 lg baking potatoes, scrubbed & thinly sliced
3/4 c shredded nonfat cheddar cheese
1. Preheat oven to 350. Spray 9x13" baking dish with nonstick spray; set aside.
2. In a lg, nonstick skillet, heat the oil. Add the beef, bell peppers, and scallions; cook, stirring as neded, until the beef is browned and the vegetables are softened, 6-8 minutes.
3. Add the tomatoes, chili powder, cumin, garlic powder, pepper, and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.
4. Arrange alternate layers of the potatoes and beef mixture in the dish. Cover with foil and bake 40 minutes. Uncover & sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer. 4 servings