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Suggest a better descriptionBrown beef in oil. Cook pepper and onion in drippings until tender. Add beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE: This may be too much water, start with much less and add more if necessary--the recipe wasnt clear!). Bring to a boil, reduce heat and simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish. Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving. FROM RACHEL YANCEY From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 8 | ||
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Calories: 249 | ||
Calories from Fat: 148 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 330.9mg | 11 % | |
Potassium 551.5mg | 15 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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