Taco Casserole – Only 5 Points

We’re pretty much obsessed with make-ahead meals at Pillsbury, so we created this cheesy Mexican-inspired casserole specifically to be a freezer-friendly dinner. (We’ve even included instructions for baking it straight from the freezer as well as defrosting it first.) So whether you make it for dinner tonight or prep it now for a time-saving freezer meal later, you’re guaranteed delicious results.

Your favorite taco fillings are layered into a casserole dish for an easy dinner with just 20 minutes of prep!

This taco casserole recipe just uses a handful of ingredients and it’s a huge hit with the family! This taco casserole makes taco night so fun and festive!

A quick tip: swap in cheddar soup or cream of chicken/mushroom soup, You could also probably get away with just melting up some Velveeta with milk in place of the canned soup.

Makes 8 (1 Cup Servings) WW SP = 5

Ingredients:

1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa

How to make it:

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the broken chips in the bottom of a casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Nutritional Info Per Serving: 287 Calories; 4g Fat; 25g Protein; 34g Carbs; 43mg Cholesterol; 2g Fiber