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Ingredientes
- 1 lb pinto beans
- 1 1/2 lb round steak -- lean
- 1 lrg onion -- minced
- 1 x green pepper -- minced
- 3 x tomatoes -- seeded and minced
- 15 ounce (1 can) tomato sauce
- 1 c. catsup
- 1 c. water
- 3 Tbsp. jalapeno peppers -- diced
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar
- 1 1/2 tsp cumin
- 1 tsp cayenne pepper Salt to taste
- 1 lb lasagna noodles
- 3/4 c. nonfat Cheddar cheese -- grated
- 3/4 c. nonfat Mozzarella cheese
Direcciones
- Rinse and sort through beans. Cover with water and soak overnight. Drain beans and put into a nonstick soup pot. Cover with fresh water. Add in 2 qts more water and cook for 2 hrs. Drain beans and return to pot. Add in steak, onion, green pepper, tomatoes, tomato sauce, catsup, water, jalapenos, Worcestershire sauce, brown sugar, cumin, and cayenne. Cook, covered, over medium heat for 1 1/2 hrs. Remove meat and shred. Set aside. Season chili with salt to taste and continue to cook till chili is quite thick, about 30 min more. Preheat oven to 350 degrees F. Meanwhile, bring water to a boil, add in noodles, and cook till al dente. Plunge into cool water and drain as used.
- Spray a lasagna pan with vegetable spray and place a layer of lasagna noodles on the bottom. Spread with half of the shredded meat and then top with about one-third of the chili. Repeat process, starting and ending with noodles. Spread a thin layer of chili over the last noodle layer and then sprinkle top with cheeses. Bake, uncovered, 20 to 30 min, or possibly till cheese is browned. Let lasagna sit for at least 10 min before serving.
- Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 12 servings | |
| Calories 466 | |
| Calories from Fat 76 | 16% |
| Total Fat 8.52g | 11% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 656mg | 27% |
| Potassium 1131mg | 32% |
| Total Carbs 63.43g | 17% |
| Dietary Fiber 8.5g | 28% |
| Sugars 10.74g | 7% |
| Protein 33.51g | 54% |
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