Spicy beef casserole with vegetables and cheese.Ingredients
Cooking Spray, olive oil, 1/3 sec spray
1 small russet potato (about 4 ozs)
1 cup shredded mozzarella cheese
1 lb Beef, sirloin, ground, extra lean, raw
1 yellow onion, chopped
2 garlic cloves, medium, minced
14 1/2 oz canned unsalted diced tomatoes
1 tbsp chili powder, or to taste
2 cup Cabbage, fresh, chopped
1 pinch table salt (optional)
1 pinch black pepper, freshly ground (to taste)
2 tbsp Sauce, taco (to taste)
6 cup Chile Peppers, jalapeno, sliced (optional) ca
Preheat oven to 375 degrees F. Lightly coat a 2-quart casserole with cooking spray.
Peel and grate the potato into a bowl. Stir in 1/4 cup of the mozzarella. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy.
Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Remove any excess fat. Add the tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté and stir for about a minute.
If mixture seems too dry, add another 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed.
When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.
Garnish with fresh lettuce, tomato, salsa, and fat-free cheddar cheese.
- Calories 197.8
- Total Carbs 12.2g
- Dietary Fiber 2g
- Sugars 3.8g
- Total Fat 7.6g
- Saturated Fat 3.7g
- Unsaturated Fat 3.9g
- Protein 21.8g
- Sodium 229.1mg
- Dietary Exchanges
- Fat 1/4
- Meat 2 1/4
- Starch 1/4
- Vegetable 1