Ground Elk (or Beef) Casserole
Ground Elk Casserole-1/2PVS1/2D
Ingredients:
1 or 11/2 lb. lean ground elk (or Venison, Beef, Buffalo ), size according to plan for 1/2 protein
1 tsp. olive oil
1 cup diced onions
1/2 cup diced green peppers
1 large garlic clove, minced
1 1/2 cups dry elbow macaroni, prepare according to package directions
4 cups diced no added salt tomatoes
1 (15 oz.) can no added salt whole kernel corn, drained
1 (14 oz.) can black beans, drained
2 tsp. chili powder
1 1/2 cup shredded reduced fat cheddar cheese
1/4 tsp. Morton Lite Salt®
pepper to taste
Preparation:
Preheat your oven to 350F degrees.
In a large cooking spray coated Dutch oven add olive oil elk, and sauté until fully cooked.
Drain the meat mixture and rinse with hot water, this helps remove any "game" taste your meat may have.
Add onion, garlic and green pepper to meat and sauté until vegetables are tender.
Season with Morton Lite Salt® and pepper.
Add tomatoes, corn, beans, cooked pasta, and chili powder. Mix well.
Top with shredded cheese.
Bake in preheated 350F oven for approximately 35 minutes or until cheese is melted and casserole is hot throughout.
Makes: 8 servings
Serving size: 1/8th recipe
LA Exchange: 1/2 Protein, 1 Vegetable, 1 Starch, 1/2 Dairy
Made this tonight with a few changes, instead of using tomatoes, I used a 16 oz jar of green chile sauce. It was a hit with DH, he had a second helping and said that I could make it on a regular basis. It was very good.
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