Post by chief_cook2 on Mar 18, 2003 14:34:45 GMT -6
olive oil cooking spray
1 sml potato
1 c shredded low-fat mozzarella cheese
1 lb extra-lean ground sirloin
1 med yellow onion, chopped
2 clv garlic, minced
1 can no-salt-added diced tomatoes with juice (14 1/2 oz)
1 T chili powder, or to taste
2 c shredded green cabbage salt (optional)
ground pepper to taste
1 - 3 T purchased taco sauce
6 slc pickled jalapeno chile peppers (optional)
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 cheese. 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. Discard any excess fat. Stir in
tomatoes with their juice, chili powder, and the cabbage. Season
with pepper to taste. Saute, stirring, for a minute or two. If
mixture seems too dry, add 1 tablespoon of the bottled taco sauce,
adding up to 2 tablespoons more, if needed, if mixture seems too
dry. When potatoes are done, spoon beef mixture on top of
potatoes. Top with remaining cheese and jalapeno slices (if
using). Bake for 25 to 30 minutes, until casserole is hot and
bubbly. Serve at once. Makes 6 servings.
Nutritional information: 235 calories, 11 g fat, 24 g protein,
12 g carbohydrates, 38mg cholesterol, 357 mg sodium, 2 g fiber.
1 sml potato
1 c shredded low-fat mozzarella cheese
1 lb extra-lean ground sirloin
1 med yellow onion, chopped
2 clv garlic, minced
1 can no-salt-added diced tomatoes with juice (14 1/2 oz)
1 T chili powder, or to taste
2 c shredded green cabbage salt (optional)
ground pepper to taste
1 - 3 T purchased taco sauce
6 slc pickled jalapeno chile peppers (optional)
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 cheese. 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. Discard any excess fat. Stir in
tomatoes with their juice, chili powder, and the cabbage. Season
with pepper to taste. Saute, stirring, for a minute or two. If
mixture seems too dry, add 1 tablespoon of the bottled taco sauce,
adding up to 2 tablespoons more, if needed, if mixture seems too
dry. When potatoes are done, spoon beef mixture on top of
potatoes. Top with remaining cheese and jalapeno slices (if
using). Bake for 25 to 30 minutes, until casserole is hot and
bubbly. Serve at once. Makes 6 servings.
Nutritional information: 235 calories, 11 g fat, 24 g protein,
12 g carbohydrates, 38mg cholesterol, 357 mg sodium, 2 g fiber.