Mexican Beef and Bean Casserole

Ingredients -

1 pound Lean Ground Beef
2 (15 to 16 ounces) cans Pinto Beans, drained
1 (8 ounces) can Tomato Sauce
1/2 cup Mild Chunky Salsa
1 teaspoon Chili Powder
1 cup (4 ounces) Monterey Jack Cheese, shredded

Preparation:

1. Preheat the oven to 375 degrees.

2. Brown the beef in a medium sized skillet over medium heat for approximately 8 to 10 minutes or until the beef is no longer pink.

3. Drain the excess fat.

4. Mix the beans, salsa, and tomato sauce, chili power with the browned beef in a 2 quart casserole dish.

5. Cover and bake 40 to 45 minutes, stirring occasionally, until the casserole is hot and bubbly.

6. Sprinkle the dish with the Monterey Jack cheese.

7. Bake uncovered for approximately 5 minutes or until the cheese is melted and gooey.

Cooking Tip

Eggplants

Should be firm, smooth-skinned that should look heavy for their size. Skins should be shiny. Store eggplants in a cool, dry place, and use within a few days of purchase.

Cooking Tip

Preparing Artichokes

Have a lemon or lemon juice on hand to wipe exposed areas with. The juice in the lemon helps avoid discoloration.