Carne Con Chile Bake

Course : Beef
Serves: 6
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1 can kidney beans -- 1-pound
1/2 cup cream of rice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 1/2 teaspoons kitchen bouquet
2 1/4 teaspoons chili powder
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1 can tomato sauce -- 8oz
1/4 teaspoon oregano -- crushed
1 tablespoons chopped parsley -- optional

Preparation / Directions:

Drain liquid from kidney beans into a bowl and stir in cream of rice, onion, celery, 2 teaspoons kitchen bouquet, 2 teaspoons chili powder and salt. Combine with meat, mixing lightly but well. Spread half the meat mixture evenly over the bottom of an 8 x 8 x 2 inch baking dish. Spread kidney beans evenly over meat, then top with remaining meat mixture. Bake in a preheated 350 degree oven 30 minutes. Combine tomato sauce, oregano, remaining kitchen bouquet and chili powder. Drain any fat from baking dish and top with tomato sauce. Bake 30 minutes longer. Garnish with parsley. Makes 6 servings.


Nutritional Information:

526 Calories (kcal); 31g Total Fat; (52% calories from fat); 28g Protein; 35g Carbohydrate; 96mg Cholesterol; 879mg Sodium

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