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El Dorado Casserole
Yield: 8 servings
2
1
1
8
8
1
1
1
1
pounds ground beef
/2 cup onion, chopped
/2 teaspoon garlic powder
ounces tomato paste
ounces sour cream
cup cottage cheese
6 ounces Monterey jack cheese, shredded
can green chiles, chopped
/2 cup salsa
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low
heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese
and mix slightly. Pour mixture into a greased 2 1/2−quart casserole. Cover with remaining cheese.
Bake at 350 degrees F for 30 minutes.
Per Serving: 609 Cal (62% from Fat, 31% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9
g Carb; 2 g Fiber; 487 mg Calcium; 4 mg Iron; 695 mg Sodium; 764 mg Potassium; 37 mg Folate; 15
mg Vit C; 156 mg Cholesterol
El Dorado Casserole
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