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6 servings
suggest servings
| 1 1/2 | pounds | beef | ground |
| 15 | ounces | tomato sauce | |
| 1 | cup | onions | chopped |
| 1 | cup | green bell pepper | chopped |
| 1/2 | cup | water | |
| 1 1/2 | ounces | spaghetti sauce mix | |
| 1 | teaspoon | oregano | |
| 1 | each | garlic clove | minced |
| 1 | cup | milk | |
| 1/4 | cup | margarine | or butter, melted |
| 1 | tablespoon | vegetable oil | |
| 2 | large | eggs | |
| 1 | cup | flour, all-purpose | |
| 8 | ounces | mozzarella cheese | shredded |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Cook beef until brown and drain.
Stir in tomato sauce, onions, green peppers, spaghetti sauce mix, oregano, garlic and dash of hot pepper sauce if desired.
Bring to boiling.
Reduce heat and simmer, covered, for 10 minutes.
Meanwhile in a small mixer bowl, beat milk, melted butter, oil and eggs for 1 minute.
Add the flour and beat 2 minutes more.
Turn the meat mix into a 9x13 inch pan.
Sprinkle with shredded mozzarella cheese.
Top with the batter.
Sprinkle with parmesan cheese.
Bake in 400 degrees F oven for 30 minutes, or until puffed and golden.
Let stand 10 minutes before serving.
| % Daily Value* | |
| Total Fat 42.0g | 64% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 584mg | 24% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 3.0g | 11% |
| Sugars 8.0g | |
| Protein 50.0g | 100% |
| Vitamin A | 22% | Vitamin C | 54% | |
| Calcium | 48% | Iron | 30% |
* 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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Because of its size, the gastronomy of Texas is analogous to a country, namely, a myriad of culinary influences that vary from region to region. Western Texans are best known for their...
This is a good dish, if you like beans. I think it is better with hot links than ham.
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