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


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