Mexican Potato Casserole

1/2 lb. Extra Lean Ground Beef
1 Green and 1 Red Bell Pepper, seeded and chopped
1 Cup Green Onions, Sliced (about 5 onions)
1 (10 oz.) Can Rotel Diced Tomatoes with Green Chilies
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Salt
20 oz. Potatoes, scrubbed and thinly sliced (leave peel on)
3/4 Cup Fat Free Cheddar Cheese, shredded
1 Can of Chopped Green Chilies

Preheat oven to 350°. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside. In large nonstick skillet, brown ground beef, bell peppers and green onions; cook, stirring as needed, until the beef is brown and the vegetables are softened, 6-8 minutes. Add tomatoes, green chilies, chili powder, garlic powder, salt and pepper; cook, stirring as needed, until the flavors are blended; about 5 minutes. Arrange 1/2 of the sliced potatoes on the bottom of the baking dish; spread half of the meat mixture on top; cover with the remaining potato slices and then the remaining meat mixture on top. Cover with foil and bake 40 minutes or until the potatoes are thoroughly cooked. Uncover and sprinkle evenly with the cheese. Bake until the cheese melts. This is a spicy dish!!! 

Serves: 4
Per Serving: 339 Calories; 10g Fat (27.0% calories from fat); 23g Protein; 40g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 614mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. WWP: 7 (www.AimeesAdventures.com)