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Mexican Baked Goulash*




Source of Recipe


JoAnna Lund


List of Ingredients




8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 3/4 Cups Hunt's Tomato Sauce -- (one 15-ounce can)
1 1/2 Teaspoons Jo's Chili Seasoning
1 Teaspoon Dried Parsley Flakes
10 ounces red kidney beans -- (one 16-ounce can) rinsed and drained
1 1/2 Cups Frozen Whole Kernel Corn -- thawed
3/4 cup shredded Kraft reduced-fat Cheddar cheese -- (3 ounces) divided

Preheat oven to 350 degrees. Spray a 7-by-I I-inch biscuit pan with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, onion, and green pepper. Stir in tomato sauce, JO's Chili Seasoning, and parsley flakes. Add kidney beans, corn and 1/4 cup Cheddar cheese. Mix well to combine. Spread mixture into prepared biscuit pan. Evenly sprinkle remaining 1/2 cup Cheddar cheese over top. Bake for 20 to 25 minutes. Place biscuit pan on a wire rack and let set for 5 minutes. Divide into 6 servings.

Serves 6

HINTS: I. Substitute any reputable brand for JO's Chili Seasoning.
2. Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE:2 l/2Pr,l I/2Ve, 1/2 Br
l97Calories,Sgm Fa, 15gm Pr,23gm Ca,591 mgSo, l2QmgCl,Sgm Fi
DIABETIC: 2 Mt, I St, I Ve

*Freezes Well



Recipe