Meat ’n’ potato casserole recipe

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  • Yield: 6 Servings, 1-¼ cups per serving

Ingredients

  • 1 pound 95% extra-lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 cups shredded green cabbage
  • 3 tablespoons salsa
  • 1 small russet baking potato, not peeled, shredded Cooking spray
  • ¼ cup (2 ounces) reduced-fat shredded mozzarella cheese
  • 1 tablespoon reduced-fat grated Parmesan cheese
How to Make It
  1. Preheat oven to 375°F. Lightly coat a 2-quart casserole dish with cooking spray.
  2. In a large skillet over medium-high heat, brown ground beef, onion, and garlic, breaking up beef with a spoon while cooking. Drain off excess liquid. Stir in tomatoes with their juice, chili powder, garlic powder, pepper, and cabbage. Sauté 1 to 2 minutes, or until heated through, stirring often. Add salsa, stirring to combine.
  3. Spoon mixture into prepared casserole dish. Top with potatoes, lightly coat with cooking spray, and bake 30 minutes, or until crisp.
  4. Sprinkle with cheeses and bake another 5 minutes, or until cheese is melted. Serve immediately.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
180 kcal
Calories from Fat:
54 kcal
% Daily Value*
Total Fat
6.0 g
17%
Saturated Fat
2.5 g
13%
Trans Fat
0.0 g
Cholesterol
50 mg
17%
Sodium
150 mg
3%
carbohydrates
12 g
9%
Dietary Fiber
3 g
8%
Sugars
5 g
6%
Protein
20 g
40%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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