Chili Con Queso with Ground Beef Directions:
-
Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it up, until fully browned. Drain all excess grease completely.
-
Optional: Stir in chili powder and cayenne while browning the beef for extra heat.
-
Add the cubed reduced-fat cheese to a 5–6 quart slow cooker.
-
Add the Rotel tomatoes, drained beans, and cooked ground beef. Stir gently to combine.
-
Cover and cook on LOW for 2 hours, stirring every 45 minutes, until fully melted and smooth.
-
Optional: During the last 20 minutes, stir in the reduced-fat shredded cheese for extra cheesiness.
-
Switch to WARM and stir once before serving.
-
Optional: Garnish with jalapeños, cilantro, or green onions.
WW Points Calculation
-
Extra-lean ground beef (1 lb): 16.00
-
Reduced-fat melting cheese (8 oz): 24.00
-
Rotel tomatoes (10 oz): 0.00
-
Chili beans (15 oz): 6.00
-
Optional ingredients: not included in point calculation
Points Information:
Total Points: 46.00
Servings: 8 servings, 1/2 cup per serving
Points per serving: 5.75
Nutrition Information
Calories: 165
Fat: 7 g
Protein: 15 g
Carbohydrates: 14 g
Sugar: 3 g
Sodium: 480 mg
I'm waiting for your comments! Enjoy!
