Beef and Corn Casserole |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | 14 to 16 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb ground chuck beef | 1/4 cup chopped onion | 1/4 cup chopped green pepper |
| 1 can (16-oz) tomatoes | 1 can (12-oz) whole kernel corn, drained | 1 can (8-oz) tomato sauce |
| 1/2 cup sliced stuffed olives | 1 to 2 teaspoons chili powder | 1 cup coarsely crushed corn chips |
| 1/2 cup shredded cheddar cheese | ||
| 1 | Into 2-qt casserole crumble beef. Add onion and green pepper. Microwave at high 6 minutes, stirring after 3 minutes. |
| 2 | Drain tomatoes, reserving 1/4 cup juice. Dice tomatoes and add to meat mixture with reserved tomato juice, corn, tomato sauce, olives and chili powder. Cover. Microwave at high 6 to 8 minutes, until hot. |
| 3 | Remove cover, sprinkle corn chips and cheese over top. Microwave at high 2 minutes, uncovered, until cheese melts. |