Better Than the Freezer Aisle: Copycat Weight Watchers Santa Fe Beans and Rice

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Better Than the Freezer Aisle: Copycat Weight Watchers Santa Fe Beans and Rice

Heather
The Cook
8 Servings
11 Ingredients
15 Comments
This copycat freezer aisle recipe is a great alternative for those over processed, high in sodium diet freezer meals. You get the benefit of a low point meal and the satisfaction of knowing you made it yourself!
8 Servings
11 Ingredients
15 Comments

Ingredients

  • 15 ounces drain and rinse Black Beans, Canned
  • 15 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 8 ounces Tomato Sauce
  • ½ cups Salsa
  • 2 tablespoons Taco Seasoning
  • 1 cup Sour Cream, Fat Free
  • 15 ounces drain Whole Kernel Corn, Canned
  • 2 cups Cheddar Cheese, Mild, 2%, Shredded
  • 4 cups cook Brown Rice, Short-Grain
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper

Containers

Supplies

  • Cooking Sprays
  • Labels
  • Baking Pan, 8x8s

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine beans, tomato sauce, salsa, taco seasoning, sour cream, corn, half of the cheese and cooked rice.
  2. Season with salt and pepper. Combine.
  3. Transfer to a greased 8x8 baking dish.
  4. Bake at 350 for 30 minutes.
  5. Sprinkle with remaining cheese.
  6. Bake for 5-10 minutes longer until cheese is melted.
  7. Allow to cool.
  8. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine beans, tomato sauce, salsa, taco seasoning, sour cream, corn, half of the cheese and cooked rice.
  2. Season with salt and pepper. Combine.
  3. Transfer to a greased 8x8 baking dish.
  4. Bake at 350 for 30 minutes.
  5. Sprinkle with remaining cheese.
  6. Bake for 5-10 minutes longer until cheese is melted.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 4"x4" piece
Amount Per Serving
Calories
430
Total Fat
9g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
20mg
Sodium
1230mg
Total Carbohydrates
68g
Fiber
11g
Sugar
7g
Protein
22g
WW Freestyle
9
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
4 Starch
1 Veg
2 Lean Meat

15 Comments

Join the discussion
    1. WW=
      Calories 260
      Fat 6g
      Sodium 580mg
      Carbs 39g
      Sugar 5g
      Protein 11g

      This receipe=
      Calories 349
      Fat 4g
      Sodium 1229mg
      Carbs 59g
      Sugar 7g
      Protein 21g

      Calories went up, Carbs went up significantly, and the sodium content skyrocketed! This isn’t healthy!! I know that Once a Month Meals said it was for 8 servings… that doesn’t make sense. If you divided all of them by 8 then only the sodium makes sense and none of the other values make sense.

      1. I am uncertain where you are getting your sodium numbers. If you rinse and drain the canned beans (as instructed), use “no salt added” corn (drained anyway) and tomato sauce, use low-sodium taco seasoning, and do not add any salt to the rice or to the final recipe, it is under 250mg of sodium per serving, even with full-fat cheese and sour cream. The key is using low sodium or no salt added ingredients and rinsing the canned beans (which is honestly a bit messy, considering how they are packed).

        ONCE A MONTH MEALS could have been much more specific in its descriptions, but this recipe is fantastic AND healthy.

    1. Hey, Heather! We had our MenuBuilder team double check and they still came up 9 points for this recipe. We’re happy to make changes when appropriate (maybe you know something we don’t? πŸ˜„) but in the meantime, we’re going to leave this one at 9. Thanks!

  1. The “Lean Cuisine” version blows WW’s version away in every regard, including taste. I’ll hold out for a copycat recipe of the LC version :.(

  2. They have low sodium taco seasoning, and fat free cheese. You could use less cheese… omit salt. Come on people if it’s that big a deal just make adjustments to get your desired result. I rarely do exactly what a recipe says. I use it more of a base idea and go from there. These comments are just ridiculous!

  3. Has anyone weighed both versions? The OAMM seems like more food. It was heavier and it took up my 13x 9 pan rather than the 8×8 which is listed. Maybe I measured something wrong, but it looks like a bigger portion to me.

  4. Make your own seasoning & fresh salsa, plus no salt added tomato sauce & it helps tremendously! I also use Kraft fat free shredded cheese. Use whole ingredients & it’s always better than processed & frozen!

    Thanks for the recipe!!

  5. OAMM, you should have stipulated that this recipe, as written, requires TWO 8×8 pans (or one larger pan). It is impossible to fit this in one 8×8 pan.

    Also, if you stipulate low-sodium taco season, fully rinsing the beans, and no-salt-added corn and tomato sauce, the sodium level drops dramatically. You might consider tweaking this for the sodium-sensitive among us.

    Even with full-fat sour cream and cheese, this recipe is FANTASTIC!!! Thank you for posting!!

    1. We’re so glad you loved the recipe! Thank you for your feedback and for sharing how you adapted the recipe to make it low sodium – we know there are other cooks who will appreciate your tips! So you know, we are primarily a freezer cooking membership service — with membership, you would receive resources that would specify exactly how many pans/containers you need for each recipe based on the custom number of servings you choose.

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