Mexical Dinner
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
spaghetti sauce
|
*
|
| 1 ½ | pounds |
ground beef
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | small |
onions
chopped |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | package |
corn muffin mix
|
* |
| 1 | can |
green chili peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
spaghetti sauce
|
*
|
| 680.4 | g |
ground beef
|
|
| 118 | ml |
bread crumbs
|
|
| 1 | small |
onions
chopped |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 1 | each |
eggs
slightly beaten |
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| 1 | package |
corn muffin mix
|
* |
| 1 | can |
green chili peppers
chopped |
*
|
Directions
Combine ½ cup spaghetti sauce, ground beef, bread crumbs, onion, egg and pepper; mix well.
In 13x9-inch baking dish , pat ground beef firmly into bottom of dish.
Bake at 400℉ (200℃) for 10 minutes; spoon off fat.
Prepare muffin mix as per package instructions; stir in chopped chilies.
On beef mixture, spread remaining sauce; sprinkle with cheese.
Spread corn muffin mix over all and bake 15 minutes more to golden brown.
