Cooking With Mary 8/9/17
1 pound ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic gloves, minced
1/2 cup dry red wine or beef broth
1 can (14 1/2 oz.) diced tomatoes
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg (11 1/4 oz) frozen garlic Texas toast
- Preheat oven to 425 degrees. In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium-high heat until no longer pink; drain. Add wine. Bring to a boil; reduce wine by half, about 2 minutes. Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat; simmer until the mixture is thickened, stirring occasionally.
- Meanwhile, place Texas toast on a foil-lined baking sheet; bake until lightly browned, 8 – 10 minutes. Top with beef mixture, then cheese: bake until cheese is melted, 3 – 4 minutes
Per serving: 354 cal., 19 g fat (7 g sat. fat), 58 mg chol., 626 mg sod., 25 g carb (5g sugars, 2 g fiber), 22 g pro.