Spicy Mexican Bake
- Number of Servings: 2
Ingredients
2 tsp olive oil, divided1/4 cup chopped onion1/4 cup chopped red bell pepper1/2 or 1 jalapeno pepper finely chopped1 garlic clove, minced7 oz ground veal1/2 cup canned crushed tomatoes2 tsp chili powder (or to taste)2 tsp cilantro1/4 tsp salt6 oz pared potato, thinly sliced1 oz shredded cheddar or colby cheese
Preheat oven to 425F. In 10" nonstick skillet heat 1 tsp oil over high heat; add onion, bell pepper, jalapeno pepper and garlic and saute until softened, 1 to 2 minutes. Add veal and continue cooking, stirring occasionally and breaking up meat, until veal is lightly browned, 3 to 4 minutes. Add tomatoes, chili powder, cilantro, and salt and stir well to combine; cook for 1 minute longer.
Spray two 11/2-cup casseroles with nonstick cooking spray; divide meat mixture into casseroles, spreading evenly. Top each portion of meat with 3 oz potato, overlapping slices slightly. Using a pastry brush, lightly brush each portion of potato with 1/2 tsp oil; bake until potatoes are tender and lightly browned, 25 to 30 minutes. Sprinkle each portion with 1/2 oz cheese and bake until cheese is melted, 2 to 3 minutes longer.
Number of Servings: 2
Recipe submitted by SparkPeople user CINDYS7.
Spray two 11/2-cup casseroles with nonstick cooking spray; divide meat mixture into casseroles, spreading evenly. Top each portion of meat with 3 oz potato, overlapping slices slightly. Using a pastry brush, lightly brush each portion of potato with 1/2 tsp oil; bake until potatoes are tender and lightly browned, 25 to 30 minutes. Sprinkle each portion with 1/2 oz cheese and bake until cheese is melted, 2 to 3 minutes longer.
Number of Servings: 2
Recipe submitted by SparkPeople user CINDYS7.
Nutritional Info Amount Per Serving
- Calories: 440.8
- Total Fat: 17.3 g
- Cholesterol: 117.0 mg
- Sodium: 563.3 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 6.0 g
- Protein: 32.7 g
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