Meals Matter

Mexican Beef and Bean Casserole

Contributed By: rachel30
Betty Crocker Cookbook

Ingredients

1 lb. Lean ground beef

2 cans (15-16 oz each) pinto or kidney beans, rinsed and drained

1 can (8 oz) tomato sauce

1/2 cup Thick-and- chunky salsa

1 tsp Chili powder

1 cup Shredded Monterey jack cheese (4 oz)

Preparation

Heat oven to 375. Cook beef in 10" skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Mix beef, beans, tomato sauce, salsa, and chili powder in ungreased 2 qt. casserole. Cover and bake 40-45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Recipe Comments

There are no comments on this recipe.
Click Here to add a comment.

Rate This Recipe

Scroll over the empty stars to rate.
   
  Add a Recipe Comment
Share

Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Bean & Legume
Egg & Cheese
Sauces
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Simple (6 ingredients or less)

Nutrient Information

Calories: 585
Total Fat: 26g
Saturated Fat: 12g
Carbohydrates: 62g
Protein: 46g
Vitamin A: 18%
Vitamin C: 16%
Calcium: 34%
Sodium: 1030mg
Iron: 46%
Fiber: 20g