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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I got this recipe from a minister's wife, and I imagine she used it many times at church gatherings. It's an inexpensive stick-to-the-ribs dinner that's quite easy to prepare. Plus, it tastes even better reheated the next day. Ingredients:
1 pound lean ground beef (90% lean) |
1 cup chopped onion |
3 cups cubed peeled potatoes |
3 medium carrots, sliced |
1 cup chopped celery |
1/4 cup minced fresh parsley |
1 package (9 ounces) frozen cut green beans, thawed |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
1/4 cup uncooked long-grain rice |
1 teaspoon worcestershire sauce |
1/2 to 1 teaspoon chili powder |
1/4 teaspoon ground pepper |
1 cup water |
Directions:
1. In a skillet, brown beef with onion over medium heat; drain. In a 3-qt. baking dish, combine beef mixture with remaining ingredients.
2. Cover and bake at 350° for 1 hour or until rice and potatoes are tender. Yield: 10 servings.
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