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6 servings
suggest servings
| 1 1/2 | pounds | ground beef | |
| 1 1/2 | cups | water | |
| 8 | ounces | tomato sauce | |
| 1 | envelope | beef-mushroom soup mix | |
| 1 | tablespoon | chili powder | |
| 16 | ounces | red kidney beans | drained |
In large skillet, brown ground beef over medium-high heat, drain.
Stir in remaining ingredients.
Simmer covered, stirring occasionally, 20 minutes.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 402mg | 17% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 6.0g | 26% |
| Sugars 2.0g | |
| Protein 32.0g | 65% |
| Vitamin A | 9% | Vitamin C | 11% | |
| Calcium | 6% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.
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