|Canned kidney beans||1 Pound (1 Can)|
|Canned tomatoes||1 Pound (1 Can)|
|Garlic||1 Clove (5 gm), minced / mashed|
|Green pepper||To Taste, seeded and chopped|
|Onion||1 Large, finely chopped|
|Ground beef||1 Pound|
|Salad oil/Bacon drippings||1 Tablespoon|
|Chile powder||1 Teaspoon|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
Brown the ground meat in oil until crumbly.
Add garlic, salt, onion, green pepper, and chile powder, and saute for 5 minutes, or until vegetables are limp.
Mix in tomatoes, kidney beans, and rice, and turn into a greased 2-quart casserole.
Bake, uncovered, in a 350° oven for 45 minutes.
Sprinkle with olives and cheese, and continue baking for 15 minutes longer, or until cheese is melted. (If you assemble the casserole in the morning and refrigerate it, allow 1 1/2 hours for baking.)
Serving size: Complete recipe
Calories 3018 Calories from Fat 1533
% Daily Value*
Total Fat 171 g263.4%
Saturated Fat 64 g319.8%
Trans Fat 0.3 g
Cholesterol 410.8 mg136.9%
Sodium 5454.2 mg227.3%
Total Carbohydrates 262 g87.3%
Dietary Fiber 41 g163.8%
Sugars 37.7 g
Protein 143 g286%
Vitamin A 121.1% Vitamin C 140.9%
Calcium 123.3% Iron 108%
*Based on a 2000 Calorie diet