Beef Casserole
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
Serving Size | 1 1/3 cups |
Calories | 184 * |
Total Fat | 3 g |
Saturated Fat | 1 g |
Cholesterol | 15 mg |
Sodium | 125 mg |
Drain fat from cooked beef to lower the amount of calories and fat.
Servings and Times
Servings | 8 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Lean ground beef | ½ pound |
Onion, chopped | 1 cup |
Celery, chopped | 1 cup |
Green pepper, cubed | 1 cup |
Tomatoes, diced | 3 ½ cups |
Salt | ¼ teaspoon |
Black pepper | ½ teaspoon |
Paprika | ¼ teaspoon |
Frozen peas | 1 cup |
Carrots, diced | 2 small |
Uncooked rice | 1 cup |
Water | 1 ½ cups |
- Directions
- In a skillet, brown the ground beef and drain off the fat.
- Add the rest of the ingredients. Mix well. Cook over medium heat and cover skillet until boiling. Reduce to low heat and simmer for 35 minutes. Serve hot.