Mexican Beef and Bean Casserole
1 pound ground beef
2 (15 ounce) cans pinto beans (15 to 16 ounces each)
1 (8 ounce) can tomato sauce
1/2 cup mild chunky-style salsa
1 teaspoon chili powder
1 cup shredded Monterey Jack cheese (4 ounces)
Heat the oven to 375ş.
Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring
occasionally, until brown; drain.
Rinse and drain the beans in a strainer (Rinsing canned beans results in a
cleaner taste and can reduce digestive problems). Mix the beef, beans,
tomato sauce, salsa and chili powder in the ungreased baking pan.
Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once
or twice, until hot and bubbly. Carefully remove the lid, and sprinkle
cheese over the top. Continue baking uncovered about 5 minutes or until
the cheese is melted.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:50″
Per serving: 518 Calories (kcal); 24g Total Fat; (42% calories from fat); 38g Protein; 38g Carbohydrate; 96mg Cholesterol; 1588mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 10-inch skillet; 2-quart baking pan or
casserole
Lighter Mexican Beef and Bean Casserole: For 18 grams of fat and
465 calories per serving, substitute ground turkey for the beef
and reduced-fat Cheddar cheese for the Monterey Jack cheese.
Tips
For a flavor with more zip, use Monterey Jack cheese with jalapeńo
peppers or, as it’s also known, pepper Jack cheese.
To spice up the flavor, next time try a higher spice level of
salsa. If it is too hot, cool it with sour cream. Salsa comes in
mild, hot and extra-hot.
Hamburger-Bean Casserole
1 pound ground beef
1/2 cup chopped onion
1 clove garlic — crushed
1 tablespoon prepared mustard
1 can pork and beans — (16 oz.)
1 can tomato sauce — (8 oz.)
1 drop Biscuits — See recipe
Heat oven to 350 degrees.
Cook and stir ground beef, onion and garlic in 10″ skillet until beef is
brown; drain.
Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1
1/2 quart round casserole.
Prepare Drop Biscuits as directed.
Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.
Bake uncovered until biscuits are golden brown, 25 to 30 minutes.
4 Bean Casserole
2 Pounds Hamburger
1 Pound Bacon
4 Cans Beans
1/2 Cup Catsup
1 Tablespoon Mustard
2 Tablespoons Worcestershire Sauce
Salt — to taste
Pepper — to taste
3 Tablespoons Vinegar
1/2 Cup Brown Sugar
Onion
Place all ingredients in a casserole dish and bake.