Add something spicy to your family’s Mexican cuisine night. Enjoy this ground beef casserole packed with pinto beans and salsa – a cheesy meal!
pound ground beef
cans (15 to 16 ounces each) pinto beans
can (8 ounces) tomato sauce
cup mild chunky-style salsa
teaspoon chili powder
cup shredded Monterey Jack cheese (4 ounces)
Heat the oven to 375°.
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. 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.
10-inch skillet; 2-quart baking pan or 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.
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.
Rinse and drain the beans in a strainer. Rinsing canned beans results in a cleaner taste and can reduce digestive problems.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.