Mexican Casserole
Status Approved
NameMexican Casserole
Prep. Time30 minutes
1 lb gound beef
1/3 cup chopped onion
1/3 cup chopped green peppers
9-12large cabbage leaves
3 TBS chopped green chile's
3 TBS Sour cream
3 oz's shredded cheddar
2 oz's shredded monterey jack
6 oz's Hunts tomato sauce
5 oz's water
1 TBS + 1 tsp chili powder
1/8 tsp cayanne pepper
1/4 tsp salt
Step: 1Saute' hamburg and onions and green peppers till cooked through. Add tomato sauce, water, 2 TBS green chile's and all spices. Simmer for ten minutes. Drain any excess sauce and reserve. If less than 1/4 cup and water to make 1/4 cup. Stir sour cream into HB mixture. Soften cabbage by steaming for about 4 minutes. In an 8x8 casserole dish put a third of HB mix in the bottom. Layer a third of cabbage leaves, repeat twice ending with cabbage leaves. Pour on sauce from meat mixture. Mix cheeses and spread on top, sprinkle remaining TBS green chile's on cheese. Bake in a 350 oven for about 30 minutes.Can layer some tomatoes and lettuce if desired - will up carb count
Nutrition Information
20g carb in entire recipe (divide by number of servings to find carbs per serving)

Time submitted: Friday, July 16. 2004 at 12:24:05
Contributed By: buggie
This comes from  The Low Carb Cafe
The URL for it is:
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