I substituted ground bison for ground beef to cut down on fat and cholesterol. Great to freeze and nuke to reheat.
| 2 | lbs. ground bison |
| 3 | cups onions, chopped |
| 3 | tbsp extra virgin olive oil |
| 2 | cans condensed tomato soup |
| 8 | oz. elbow macaroni, cooked |
| 20 | oz. canned kidney beans |
| 1 | ground black pepper to taste |
| 2 | tbsp chili powder |
| 1/8 | tsp. cayenne pepper |
| 1/2 | cup cheddar cheese, grated |
- Preheat oven to 375 degrees.
- Heat olive oil over medium-high heat until smoking. Add onions and saute 3 minutes. Add ground meat and brown.
- Add soup and spices to taste. Simmer 15 minutes. Add macaroni and beans; mix well.
- Spoon into casserole dish and top with cheese. Bake at 375 degrees for 20 minutes.
Beans, Beef, Pasta, Main Dish, Bake
| Nutrition Facts | ||||||
Serving Size 461.4g |
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Amount Per Serving |
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Calories 769 Calories from Fat
314 |
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% Daily Value* |
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Total Fat
34.9g 54%
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Saturated Fat
13.1g 65%
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Cholesterol
135mg 45%
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Sodium
1039mg 43%
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Total Carbohydrates
62.4g 21%
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Dietary Fiber
9.2g 37%
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Sugars
13.6g |
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Protein
50.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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