July 10, 2010

Mexican Beef and Bean Casserole


Try this beef and bean casserole recipe from BettyCrocker.com.
Prep Time: 5 min
Total Time: 1 hour 5 min
Makes: 4 servings
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5 Ratings
0 Reviews
 
1pound ground beef
2cans (15 to 16 ounces each) pinto beans
1can (8 ounces) tomato sauce
1/2cup mild chunky-style salsa
1teaspoon chili powder
1cup shredded Monterey Jack cheese (4 ounces)
1.Heat the oven to 375°.
2.Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
3.Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
4.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.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Tip:
For a flavor with more zip, use Monterey Jack cheese with jalapeño peppers or, as it's also known, pepper Jack cheese.
Tip:
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.
Rinsing Pinto Beans
Rinse and drain the beans in a strainer. Rinsing canned beans results in a cleaner taste and can reduce digestive problems.

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