Mexican Beef and Bean Casserole
Source of Recipe
Jordee
Recipe Introduction
"This one comes from member "Capmrgtown", and I have slightly modified it to make mini meals. I have made it several times and it is so tasty, especially when defrosted. Use 90% lean beef if you can find it as it adds more flavor. "
List of Ingredients
1 lb lean ground beef
1 15 0z can pinto beans, rinsed and drained in strainer
8 oz no salt added tomato sauce
1/2 c mild chunky salsa (use med or hot if desired)
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp chopped jalapeno pepper, optionalRecipe
In a 10 inch skillet, crumble and brown ground beef, then drain. Turn off heat. Add the rest of the ingredients and mix well.
Freezing Instructions:
No further cooking is needed: Portion out 1/2 cup servings into sandwich baggies. Put baggies in a large gallon or quart plastic freezer bags and freeze. When ready to serve, each portion pops out of the baggy easily, microvave for 2 minutes in a micro safe bowl.
If serving hot for dinner/lunch (original instructions):
Heat oven to 375. Pour mixture into an 2 qt ungreased baking pan. Cover and bake 40-45 minutes, stirring once, until hot and bubbly.
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