Biscuit enchilada goodness

Last nights dinner was super easy and pretty cheap to make.  It made 6-8 servings depending on how you wanted to do the calories.  I thought we could make this last for lunch this weekend, however, Jon ate 3.5 of the 6 pieces.   That's how you know it's good.

Ingredients

1 lb extra lean ground beef

1 (10 oz) can enchilada sauce

1 (8 oz) can tomato sauce

1 can reduced fat biscuits

1 1/4 cups shredded low fat cheese

1 poblano

1 bunch green onions

taco seasoning (my taco seasoning is homemade and in that Tupperware container with the blue top)

Start out by browning the ground meat with the chopped poblano.  When the meat is about half way done I added 2T of homemade taco seasoning.  This is the equivalent of about half a pack. 

If you don't know what that black tool is, you are missing out.  It is from pampered chef and you use it to make your ground meat very fine when browning it.  I believe it is called a "mix n chop." Change your life and buy one.  

This is what it looks like when it is done.  Look how fine that ground meat is!

Remove from burner and add the tomato sauce and enchilada sauce.

Now comes the hard part...opening the can of biscuits.  It's just not my forte.  Usually I make Jon do this, but he was not home.  After unsuccessfully peeling back the paper, I resorted to beating it on the edge of the counter.  Hard.  The can of biscuits exploded on both sides and those two metal pieces flew off.  A piece of biscuit can shrapnel hit me in the arm.  It was tough times in the Mitchell kitchen. 

Anyway, you add the mixture to a casserole dish and break each biscuit into about 8 pieces and throw them all in there.  Throw it in the oven on 350 for about 25 minutes.

When it's done, it will look something like this...

Add your cheese and throw it back in the oven for 5-10 minutes.  Top with green onions.

Maybe not the prettiest dish.  We ate while watching Top Chef from last night and I must say my plating left a little to be desired, but it was DELICIOUS.  The best part is that it was super filling!!

I ate it with cucumbers and tomatoes and Jon had a full blown salad.  YUM!

By my calculations the whole recipe is around 2550 calories.  That means:

Cut into 8 servings=320 calories per serving

Cut into 6 servings=425 calories per serving

Cut into 6 servings=7 weight watchers points per serving

Cut into 8 servings=5 weight watchers points per serving

I've changed the recipe up a good bit, but this is the original recipe I adapted from:

http://livingachangedlife.blogspot.com/2011/04/recipe-review-bubble-up-enchilada.html

I also think I may try to do something similar to this, but with turkey pepperoni, pizza sauce, and italian cheese blend with plenty vegetables!