Prep: 10 minutes Cook: about 20 minutes Cost: $ 1.39 each for 6 servings 1) Cook beef, onion and sweet pepper in oil in large nonstick skillet 6 minutes. Add garlic, paprika and cayenne; cook, stirring, for 1 minute. 2) Stir tomato ketchup, vinegar, sugar and Worcestershire into skillet; cook 10 minutes. Add corn; cook 5 minutes. Spoon mixture over rolls. Nutrient Value Per Serving: 383 calories, 20 g protein, 12 g fat, 54 g carbohydrate, 943 mg sodium, 44 mg cholesterol. Exchanges: 2 starch/bread, 1 3/4 meat, 1 vegetable, 1 fat from Family Circle magazine, 9/1/95 typed and posted by teri chesser
Great tasting dish. I think you could even get the kids to eat their corn in this dish. I had a couple fresh mushrooms left over from last nights dinner so I added them here. Also used the hot dog buns left over from the weekend. Will make this one again.
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 6|
|Calories from Fat: 114 (10%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 36.9mg||11 %|
|Sodium 2547.4mg||88 %|
|Potassium 851.6mg||22 %|
|Total Carbohydrate 205g||60 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 195.7g|
|Protein 51.9g||74 %|
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Calories per serving: 1140
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