Directions:
- Heat oven to 425*. Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in salt, pepper, beans and soup. Heat to boiling, stirring occasionally. Pour mixture into greased 1 1/2 quart casserole. Keep hot in oven while preparing topping. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough to fit casserole; cut 3 slits in center. Place dough on hot mixture. Bake 15 minutes. Serve with Carrot & Raisin Salad and Peachie Pudding Bake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.78 Kcal (732 kJ) | ||
| Calories from fat | 79.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 14% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 12% | |
| Sodium | 496.75mg | 21% | |
| Potassium | 198.19mg | 4% | |
| Total Carbs | 11.48g | 4% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 11.69g | 23% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 189.82 Kcal (795 kJ) | ||
| Calories from fat | 86.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 14% | |
|---|---|---|---|
| Cholesterol | 38.17mg | 12% | |
| Sodium | 539.51mg | 21% | |
| Potassium | 215.25mg | 4% | |
| Total Carbs | 12.47g | 4% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 12.7g | 23% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.1mg | 11% | |
| Calcium | 28.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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