Farmhouse Beef Casserole
Ingredients:
- olive oil cooking spray
- 1 small, about 4 ounces (120 g), Russet or all-purpose potato
- 1 cup (114 g) shredded low-fat mozzarella cheese
- 1 pound (480 g) extra-lean ground sirloin
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice
- 1 tablespoon chili powder, or to taste
- 2 cups (140 g) shredded green cabbage
- salt (optional)
- freshly ground pepper to taste
- 1 to 3 tablespoons purchased taco sauce
- 6 slices pickled jalapeño chile peppers (optional)
Directions:
- Preheat oven to 375°F (190°C, Gas Mark 5). Lightly coat a 2-quart
casserole with cooking spray.
- Peel and grate the potato into a
bowl. Stir in 1/4 cup (29 g) 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. Sauté, 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 jalapeño slices (if using).
- Bake for 25 to
30 minutes, until casserole is hot and bubbly.
- Serve at once.
Per serving: 235 calories (40% calories from fat), 24 g protein, 11 g
total fat (4.8 g saturated fat), 12 g carbohydrates, 2 g dietary fiber,
38 mg cholesterol, 471 mg potassium, 357 mg sodium Diabetic exchanges: 3
lean protein, 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)
Recipe makes 6 servings
Diabetic Recipes