HEALTHY GROUND BEEF RECIPES WEIGHT WATCHERS RECIPES

Steps:

• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add eggplant, onion and carrots; cook, stirring occasionally, until vegetables soften slightly and are light golden, 7 minutes.
• Add beef to skillet; cook until browned, breaking up clumps with a wooden spoon, 2 minutes. Stir in garlic, cumin and cinnamon; cook until fragrant, stirring, 30 seconds.
• Stir in tomatoes, chickpeas, broth, apricots and salt; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, for vegetables to become tender and for flavors to develop, 10 minutes. Remove from heat; stir in cilantro and serve with lemon wedges.
• Serving size: 1 1/2 cups

Steps:

• Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
• Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
• Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…).
• (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc… /.
• Makes 6 large Servings at 6.5 weight watcher pts/each.