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 Mexican Beef and Bean Casserole

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Tonibaby
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Female Age : 47
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

PostSubject: Mexican Beef and Bean Casserole   Fri Oct 15, 2010 9:59 am


Mexican Beef and Bean Casserole

Note: The original recipe, posted in early 2004, included kidney beans and instant brown rice. While members who are Living Lean are certainly free to use kidney beans, I've taken the liberty of adjusting the recipe as below to make it plan friendly during the reduction phase. Please note that whereas pinto beans may be used as a B Carb, you are encouraged to closely monitor your progress to ensure that this carb works well for you.

◦1 lb lean ground beef

◦15-16 oz nsa pinto beans, drained and rinsed in strainer (Note: If you are using canned beans, Eden Foods is a company offering nsa beans.)

◦8 oz nsa tomato sauce

◦½ cup mild chunky salsa (or heat level you prefer) (Note: Please refer to your binder or the Condiments Section, this forum, for recipe ideas.)

◦1 teaspoon nsa chili powder, or to taste

◦jalapeño pepper, optional (Note: Always wear gloves when handling chiles and be sure to keep your hands away from your eyes!)

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 D-E
Afternoon Snack D
Dinner B-C-D-E
PM Snack

This Recipe Contains: Protein C, Carb B, Free Veggies

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