| Ingredients: |
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1 |
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lb ground beef |
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8 |
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oz. assorted wild mushrooms or buttom mushrooms, sliced |
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1 |
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pkg (5.6-6.6 oz) long grain and wild rice mix with seasoning (no quick cook) |
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1/4 |
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cup finely chopped dried tomatoes |
| 1/2 |
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shredded Italian cheese blend |
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Instructions: |
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1. |
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Heat oven to 375°F. Brown ground beef with mushrooms in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. |
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2. |
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Stir in rice, seasoning and tomatoes. Transfer to 2-qt. baking dish. Stir in amount of water indicated on package plus 1/2 cup additional water. |
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3. |
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Bake, covered, in 375°F oven 45 to 50 minutes or until water is absorbed. Top with cheese. Bake, uncovered, 5 minute or until cheese is melted. |
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Makes 4 servings. |
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Nutrition information per serving using shoulder top blade (flat iron): 516 calories; 34 g fat (16 g saturated fat; 11 g monounsaturated fat); 158 mg cholesterol; 258 mg sodium; 5 g carbohydrate; 1.1 g fiber; 46 g protein; 6.5 mg niacin; 0.7 mg vitamin B6; 6.1 mcg vitamin B12; 4.8 mg iron; 34.2 mcg selenium; 15.3 mg zinc. |
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Nutrition information per serving using chuck eye steaks: 547 calories; 37 g fat (18 g saturated fat; 12 g monounsaturated fat); 214 mg cholesterol; 248 mg sodium; 5 g carbohydrate; 1.1 g fiber; 48 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 5.5 mg iron; 39.9 mcg selenium; 15.4 mg zinc. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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