MEXICAN POTATO CASSEROLE

1/2 Pound Lean Ground Beef 2 Garlic Cloves 2 Green Peppers 8 Scallions, sliced 2 Tomatoes, chopped

2 Tablespoons Chili Powder 1 Tablespoons Cumin 1/2 Ground Black Pepper 2 Large Potatoes, thinly sliced 3/4 Cups Non Fat Cheddar Cheese, shredded

Preheat oven to 350°. In a large skillet brown the ground beef, Add the peppers, scallions and cooked until beef is cooked and vegetables are tender. Add tomatoes, chili powder, cumin, garlic, pepper and cook for 5 minutes. In a 13 X 9" pan alternate a row of potatoes and then the beef mixture. Cover and bake for 40 to 60 minutes, until potatoes are tender. Sprinkle with the cheese and bake 10 more minutes until cheese is melted.

SERVINGS 4; CALORIES 372; FAT 12.8 g; PROTEIN 22.6 g; CARBS 44.2 g; FIBER 6.5 g; CHOL 46 mg; IRON 4 mg; SODIUM 252 mg; CALC 253 mg SERVING SIZE= 1/4 of Pan, About 1 Cup

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/7/99