Tex-Mex Beef and Beans Casserole
|
| from: "mike gibson" <kingm...@msn.com> |
| <<i was wondering if there is a recipe for a mexican casserole where the |
| casserole provides the complete meal and it is easy to fix. i don't want |
| anything |
| with too many steps.>> |
| |
| this one is quick to do. |
| |
| michele |
| |
| tex-mex beef and bean casserole |
| |
| recipe by :michele wilson |
| serving size : 8 |
| |
| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 3 cup | cooked rice |
| 1-1/2 lb. | ground beef, extra lean |
| 4 oz. | green chiles -- drained and diced |
| 14-1/2 oz. | no-salt-added whole tomatoes -- drained and |
| | diced |
| 11 oz. | mexican style corn, serving -- drained |
| 1 medium | onion -- chopped |
| 2 clove | garlic -- minced |
| 1 Tbsp | chili powder |
| 1/2 tsp | cumin |
| 1/2 tsp | oregano |
| 1/4 tsp | hot pepper sauce |
| 6 oz. | no salt added tomato paste |
| 1 cup | red wine |
| 16 oz. | fat-free refried beans |
| 1 cup | tortilla chips -- broken |
| 1-1/2 cup | low sodium cheddar cheese -- shredded |
| |
| cook ground beef, onions and garlic in a large frying pan over medium heat |
| until the onions are soft and no pink remains in the beef. add tomatoes, |
| corn, green chilies, tomato paste, hot sauce, chili powder, cumin, |
| oregano, salt and red wine. cook 15 to 20 minutes or until most of liquid |
| is absorbed. add rice and beans, stirring to break up the beans. mix |
| thoroughly. place in a 2 quart casserole. top with tortilla chips and |
| cheese. bake in a 400 degree f oven for 15 to 20 minutes. |
| |
| per serving: 662 calories; 31g fat (42.5% calories from fat); 30g protein; |
| 64g carbohydrate; 6g dietary fiber; 80mg cholesterol; 613mg sodium. |
| exchanges: |
| 3 1/2 grain(starch); 3 lean meat; 1 1/2 vegetable; 4 fat; 0 other |
| carbohydrates. |
| -- |
| (ID: 10770) Mirror: rec.food.recipes: Tue, Sep 23, 2003 |