Easy 1040 El Burgos

Easy 1040 El Burgos
Yields 5
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
685 calories
57 g
212 g
24 g
62 g
14 g
621 g
453 g
13 g
0 g
9 g
Nutrition Facts
Serving Size
621g
Yields
5
Amount Per Serving
Calories 685
Calories from Fat 208
% Daily Value *
Total Fat 24g
36%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 212mg
71%
Sodium 453mg
19%
Total Carbohydrates 57g
19%
Dietary Fiber 6g
23%
Sugars 13g
Protein 62g
Vitamin A
23%
Vitamin C
101%
Calcium
48%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/2 lb. of ground venison (or ground beef)
  2. 1 large sweet onion
  3. 2 green bell peppers
  4. 3 large potatoes
  5. 16 oz tomato sauce (Hunts, Del Monte, Contadina or other)
  6. 1 tbsp light brown sugar
  7. 2-1/2 cups cheddar cheese grated (sharp)
Mise en place
  1. Skin and slice the potatoes into medallions about 1/4 inch or 1/2 centimeter and set aside (mise en place.)
  2. Medium to fine chop the onion and set aside.
  3. Medium to fine chop the two bell peppers and set aside.
  4. Mix the brown sugar, 2 cups of grated cheddar cheese and the tomato sauce together in a bowl and set aside.
Par-cook
  1. Steam potato slices until medium tender.
  2. While potatoes are steaming brown and breakup all the meat in a skillet large enough to hold the meat with the chopped onion and bell peppers.
  3. When the meat is cooked, mix in the chopped onion and cover simmering mto let the onion cook in the steam - about 5 minutes.
  4. Mix in the chopped bell peppers and cover simmer another few minutes.
  5. Uncover the meat onion & pepper hash to let out steam.
Build and bake the Easy 1040 El Burgos casserole
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Get a 2 or 3 quart deep oven safe casserole dish (preferably with an oven safe lid.)
  3. Layer the bottom of the casserole dish with half of the potato slices.
  4. Layer half of the meat onion pepper hash on top of the potato slices.
  5. Repeat with the other half of the potatoes and meat.
  6. gently pour and spread the sauce mixture on top, then sprinkle the remaining 1/2 cup of cheese over the casserole.
  7. Put the lid on the casserole dish and bake for 15 minutes.
  8. Remove the lid and bake for another 15 minutes until the cheese is lightly browned.
  9. Remove from the oven and serve as desired.
beta
calories
685
fat
24g
protein
62g
carbs
57g
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