Mexican Beef and Bean Casserole
A Betty Crocker betty-crocker-basics recipe for Mexican Beef and Bean Casserole.
Ingredients
- 1 lb ground beef
- 2 cans pinto beans (15 to 16 ounces each), 15 ounce
- 1 can tomato sauce, 8 ounce
- 0.5 cup mild chunky-style salsa
- 1 tsp chili powder
- 1 cup shredded Monterey Jack cheese, 4 ounces
Instructions
- 1
Heat the oven to 375º. Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Rinse and drain the beans in a strainer (Rinsing canned beans results in a cleaner taste and can reduce digestive problems). Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan. Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:50" Protein; 38g Carbohydrate; 96mg Cholesterol; 1588mg Sodium Other Carbohydrates casserole Lighter Mexican Beef and Bean Casserole: For 18 grams of fat and 465 calories per serving, substitute ground turkey for the beef and reduced-fat Cheddar cheese for the Monterey Jack cheese. Tips For a flavor with more zip, use Monterey Jack cheese with jalapeño peppers or, as it's also known, pepper Jack cheese. To spice up the flavor, next time try a higher spice level of salsa. If it is too hot, cool it with sour cream. Salsa comes in mild, hot and extra-hot.