Ok so last night I made a new Weight Watchers recipe I found online called Taco Squares. At first I thought some of the ingredients sounded wierd,(tomato sauce in a taco recipe??) but I figured I'd try it. I switched a few things up (refried beans instead of kidney beans) but ... OMG. It was SO GOOD. I'm so bummed I forgot the leftovers at home and I have a lunch meeting so I can't go home for lunch today!! (I know it's good when I'm excited about leftovers). The cool thing about it is, you can eat just the meat stuff with nachos, or you can put it on the crescent rolls like the recipe calls for. Yummm yumm yum.
Ok enough already, here's the recipe! See my "notes" in red.
6 Points - Serves 6 (2 squares each)
1 (8 ounce) can Pillsbury Refrigerated Crescent Rolls (I used the reduced fat ones and they tasted great)
8 ounces ground 90% lean beef or turkey (I always buy 97% lean beef)
3/4 cup chopped green bell pepper (I didn't include this)
1/2 cup chopped onion (I used onion powder)
1 3/4 cups Hunts Tomato Sauce (15 ounce can) (I used Prego and only put in 1 1/2 cups)
6 ounces red kidney beans, drained and slightly mashed (8 ounce can) (Fat free refried beans were better!)
1 tablespoon taco seasoning
3/4 cup shredded Kraft Reduced Fat Taco or Cheddar Cheese
Heat oven to 375 degrees F.
In a large skillet sprayed with olive-flavored cooking spray, saute meat, green pepper and onion until meat is browned and vegetables are tender, about 10 minutes. Add tomato sauce, kidney beans and Taco seasoning. Lower heat and simmer until heated through.
Meanwhile, pat crescent rolls in a 9 x 13-inch cookie sheet sprayed with olive-flavored cooking spray, being sure to seal perforations. (ok seriously, this was almost impossible. I couldn't seem to roll out the crescent rolls without them breaking apart. but if you at least get them in the pan you can smoosh the pieces together and it works just fine.) Bake 6 to 8 minutes or until lightly browned. Spread hot meat mixture over lightly browned crust. Continue baking an additional 10 minutes. (I didn't bake this long because my rolls were getting brown) Sprinkle Cheddar cheese over top and bake an additional 5 minutes or until cheese melts. (my cheese was melting as soon as I put it on top, so I only stuck it back in the oven for a minute or so) Let set 2 or 3 minutes before serving. Cut into 12 pieces.