This is a recipe from WeightWatchers.com that I had to fix. If you make it as they wrote it – its WAY TOO DRY! So I fixed it We also had a freezer full of elk – and its leaner than beef so I adjusted the recipe to use elk!
Keep in mind – your ingredient changes always change point values. The points were figured on WeightWatchers.com’s recipe builder.
Weight Watchers Elk Cheeseburger Casserole
- 2 Large Russet Potatoes
- 16 oz raw ground elk
- 2 sprays cooking spray
- 1/2 cups onions chopped
- 1/4 cup fresh green chili pepper chopped - or use 1-4oz can green chiles
- 1 cup fresh mushroom sliced
- 1/8 tsp ground cumin
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/2 Cup Reduced Fat Mild Cheddar Cheese Shredded
- 1/2 cup fat-free skim milk
- 1/2 Tbsp hot sauce
- 8 baked low fat tortilla chips
Preheat oven to 350.
Scrub and pierce your potatoes and microwave for 5-6 minutes on high.
In a large skillet spray with your pan spray and saute the onion, garlic, green chile and mushrooms until golden brown.
When potatoes are done a knife will insert and pull back out easily. Let cool on your cutting board. and then peel.
Slice potatoes thinly and add to a sprayed 9x9 baking dish. Slide the dish into the oven to crisp the potatoes
Remove the cooked vegetables from the skillet and add your ground elk. Saute until completely cooked through and drain if necessary.
Add the vegetables back into the cooked elk and cook together for a few minutes.
In a small bowl combine the milk, hot sauce and cheese and microwave until cheese is melted, about a minute. Stir well.
When the potatoes are golden, pull the pan out of the oven and add in the meat and vegetable mixture. Pour the cheese mixture over the top and crush up the chips and sprinkle on top.
Bake for 20-25 minutes until cooked through.
6 WW PointsPlus Per Serving - Serves 6
Serve with a green salad.