Tex-Mex Beef and Bean Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
cooked pasta |
|
1 |
pound |
ground beef -- extra lean |
|
1 |
red |
bell pepper -- diced |
|
14 1/2 |
ounces |
tomatoes with green chilies -- drained |
|
1 |
medium |
onion -- chopped |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
oregano |
|
1/4 |
teaspoon |
hot pepper sauce |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
cup |
red wine |
|
16 |
ounces |
fat-free refried beans |
|
1 1/2 |
cups |
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, red pepper, 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 pasta and beans, stirring to break up the beans. Mix thoroughly. Place in a 2 quart casserole. Top with cheese. |
| Bake in a 400° F oven for 15 to 20 minutes. Makes 8 servings. |
| Per Serving (excluding unknown items): 361 Calories; 17g Fat (44.9% calories from fat); 21g Protein; 26g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 519mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |