Tex-mex Beef Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Tex-Mex | Main dish, Meats | 4 | Servings |
INGREDIENTS
| 1 1/4 | c | Crushed crackers |
| Cheddar cheese-flavored | ||
| 1 | Creamed corn, 16 oz can | |
| 1 | Italian peeled tomatoes | |
| drained 14 oz can | ||
| 1 | Chopped green chilies, 4oz | |
| 1 | Medium onion, chopped | |
| 1 | Medium green bell pepper | |
| chopped | ||
| 2 | Garlic cloves, minced | |
| 3 | Eggs | |
| 1/2 | t | Salt |
| 1 | T | Chili powder |
| 1 | lb | Ground round, 85% lean |
| 1 | T | Butter |
INSTRUCTIONS
In large bowl, mix together 3/4 cup crushed crackers, corn, tomatoes, chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a fork until well blended. Add ground round and knead with your hands until mixed. Transfer to a lightly buttered, deep 3-quart baking dish. Sprinkle remaining 1/2 cup crackers over top and dot with butter. Bake in preheated 350-degree over about 1 hour, until center springs back when pressed with a finger. Makes 4 to 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 123
Total Fat: 13.8g
Cholesterol: 222mg
Sodium: 737.6mg
Potassium: 846.2mg
Carbohydrates: 29.1g
Fiber: 4.6g
Sugar: 10.9g
Protein: 35.2g