weight watchers best recipes | Doritos Taco Salad

Yield: 14 cups

Ingredients:

1 lb 95% lean ground beef
1 (1.25 oz) packet reduced sodium taco seasoning
1 medium-large head of iceberg lettuce, chopped into bite sized pieces (if you’ve never chopped up a head of iceberg before you can follow these directions)
1 medium-large tomato, diced
4 oz 50% less fat or 2% sharp cheddar cheese, shredded (such as Cabot)
4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
1 cup light Catalina or French dressing (I used Kraft Lite Catalina)


Directions:

Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.
Weight Watchers Points Plus:
4 PointsPlus per (1 cup) side dish serving*


Nutrition Information (per 1 cup side serving)*:
150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber

*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)

Source: http://www.emilybites.com

weight watchers best recipes | Taco “Cupcakes”

INGREDIENTS:

1 ½ teaspoons chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 tablespoon taco seasoning
¾ cup canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 tablespoons + 1 teaspoon of queso dip or salsa con queso (I used Wholly Guacamole Queso Blanco)
1 cup chunky salsa (I used Wholly Guacamole Medium Salsa)
1 cup reduced fat shredded Mexican cheese (I used Weight Watchers brand)


DIRECTIONS:

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

WEIGHT WATCHERS POINTS PLUS:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber (from myfitnesspal.com)

Source: http://www.emilybites.com