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    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, optional

    Recipe



    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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