Mexican Beef & Bean Casserole
Source of Recipe
From member Capmrgtow
List of Ingredients
* 1 lb lean ground beef
* 15-16 oz pinto beans, drained and rinsed in strainer
* 8 oz no salt added tomato sauce
* 1/2 cup mild chunky salsa (or heat level you prefer)
* 1 tsp chili powder, or to taste
* jalapeno pepper, optional
Recipe
Heat oven to 375 degrees. In a 10 inch non-stick skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until brown; drain.
Rinse and drain beans in a strainer. Mix beef, beans, tomato sauce, salsa, chili powder, and jalapeno pepper (optional) in 2 qt ungreased baking pan.
Cover with lid or foil and bake 40-45 minutes, stirring once or twice, until hot and bubbly.
Compatible with Body Type:
Breakfast D-E
Morning Snack E
Lunch A-D-E
Afternoon Snack D
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Protein C, Carbohydrate B
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notes from provida.com
Sorry for the confusion. Pinto beans are actually considered a carb B, and I think (our mistake) the only place you'll see that is on the back of the 5 alarm chili recipe.
So, if I were you I'd say that you take the one pound of meat, and if you are a female, you divide it by 2 and this recipe should make 8 servings. Males would divide by 4 and get 4 servings. Does that make sense? So instead of trying to measure it out, divide it up by the number of servings.
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