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Nutrition Facts
Serving Size 1 (404g) Recipe makes 5 servings
Calories 441
Calories from Fat 142		(32%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.9g
Cholesterol 61mg		20%
Sodium 1252mg		52%
Potassium 903mg		25%
Total Carbohydrate 48.7g		16%
	Dietary Fiber 9.4g	37%
	Sugars 5.0g
Protein 26.9g		53%
detailed view... how is this calculated?

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Ground Beef and Garbanzo Bean Casserole

Recipe #26233 | 1 hour | 5 min prep

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Angela Curtis
Apr 24, 2002

Came from the Better Home and Garden's Meat Stretcher cookbook. It's kinda like hamburger helper for people who can't have pasta. This is my husband's favorite thing for me to make. I regularly use a can of white kernel corn (never tried yellow) instead of two cans garbanzo beans but would recommend trying all garbanzo beans first.

SERVES 5 -6 (change servings and units)

Ingredients

1 lb ground beef
1 cup chopped onion
2 garlic cloves, minced
2 (15 ounce) cans garbanzo beans (you can substitute 1 15 oz can white kernel corn for 1 can garbanzo beans if you want)
1 (15 ounce) can tomato sauce
1/2 cup water
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 bay leaves

Directions

1
Preheat oven to 350°F.
2
Brown beef with onion and garlic until onion is tender and beef is brown.
3
Drain fat.
4
Stir in everything else and heat to boiling.
5
Put in a 1 1/2 quart casserole and cover.
6
Bake for 45 minutes.
7
Remove bay leaves.
8
Be sure and stir before serving.

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Featured Reviews for This Recipe

From: Annie Leigh (Chef #451208)

On Jun 15, 2009

We had a BBQ this weekend and had a ton of left over grilled burgers. I was looking for a recipe to use some the meat. I crumbled the burgers and made recipe as directed topped with cheddar cheese. I did not bake, I simply simmered over med heat. Turned out great!

0 people found this review helpful

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From: Chef #1242540

On Apr 25, 2009

I made this on the stove top with both white corn and garbanzos fully drained. After reading the reviews re being watery I decided to not put any water in it. Rather than the 15 oz can of tomato sauce, I added a 15 oz can of diced tomatoes and a 6 oz can of sauce after I let all the liquids simmer out. Then turned it down very low for about 1/2 hour and added a pinch of beau monde and a few drops of Magi to add some depth and richness. Came out very good. Served it along side some rice cooked with beef broth. Everyone loved it.

0 people found this review helpful

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From: Evamyth

On Nov 24, 2003

I've made it twice, once with chickpeas and corn and once with chickpeas, corn and kidney beans. It is very tasty and filling but it still feels "light". It is also a good way to stretch a pound of beef.

4 people found this review helpful

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From: Nancy Cromack

On Aug 21, 2003

Quick, easy and delicious. Will definitely make again.

3 people found this review helpful

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Read all 16 reviews