Budget Casserole

1. Heat oven to 350 degrees.

2. In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender.

3. Drain off fat.

4. Stir in tomatoes, rice, salt, chili powder and pepper; heat through.

5. Pour into ungreased 2-quart casserole.

6. Cover bake 1 hour.

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Nutrient	Quantity
Total fats	59.4929 g
Protein	102.8886 g
Carbohydrates	135.8698 g
Energy	1502.8455 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3866 g
Water	1083.2217 g
Aspartic acid	1.6618 g
Calcium, Ca	206.7185 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	853.3128 g
Fiber, total dietary	14.5564 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	1349.5247 g
Niacin	29.4592 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	123.4207 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	1.0973 g
Riboflavin	0.9556 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3225 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	3.7019 g
Sodium, Na	343.5651 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5784 g
Total lipid (fat)	59.4929 g
Manganese, Mn	2.1899 mg
Fructose	10.7029 g
Proline	0.4342 g
Fatty acids, total saturated 16:0	12.8789 g
Fatty acids, total saturated 8:0	0.0048 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	4.6355 g
Choline, total	357.1911 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	28.8929 g
Serine	0.5807 g
Fatty acids, total saturated 10:0	0.0228 g
Fatty acids, total saturated 18:0	9.0417 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.8386 mg
Selenium, Se	81.3968 g
Ash	11.7319 g
Fatty acids, total saturated 18:1 undifferentiated	20.1053 g
Pantothenic acid	4.8398 mg
Phenylalanine	0.6692 g
Copper, Cu	0.8123 mg
Betaine	37.1504 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	1.1694 mg
Methionine	0.1853 g
Iron, Fe	15.4111 mg
Carbohydrate, by difference	135.8698 g
Phosphorus, P	1116.455 mg
Folate, total	387.8977 g
Tocopherol, gamma	0.287 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	5747.8386 g
Alanine	0.589 g
Cholesterol	281.2276 mg
Valine	0.5882 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0049 g
Fatty acids, total saturated 18:2 undifferentiated	2.3849 g
Glycine	0.4989 g
Carotene, alpha	260.0967 g
Glucose (dextrose)	13.5605 g
Fatty acids, total saturated 14:0	1.5859 g
Zinc, Zn	23.1309 mg
Isoleucine	0.4216 g
Fatty acids, total saturated 12:0	0.0411 g
Fatty acids, total polyunsaturated	2.9307 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.7626 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.2047 mg
Vitamin A, IU	2478.1972 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	539.0227 g
Tryptophan	0.1714 g
Vitamin C, total ascorbic acid	195.7602 mg
Phytosterols	98.1617 mg
Folic acid	216.45 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	17.0026 g
Fatty acids, total saturated 20:0	0.0862 g
Tyrosine	0.3309 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	37.0438 g
Fatty acids, total saturated	24.7038 g
Histidine	0.2623 g
Fatty acids, total monounsaturated	22.092 g
Threonine	0.4446 g
Folate, food	171.4477 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Cryptoxanthin, beta	11.5519 g
Vitamin E (alpha-tocopherol)	3.6009 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	206.772 mg
Lysine	0.5335 g
Potassium, K	2871.9847 mg
Cystine	0.1898 g
Fluoride, F	13.4662 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Rice	0.5 cup	351	77.3565	0.5655
Onion	3	180	42.03	0.45
Tomato	1 can	40.2099	8.6898	0.4468
Pepper	0 teaspoon	0.7216	0.1839	0.0094
chili powder	1 teaspoon	0	0	0
green pepper	1	32.8	7.6096	0.2788
beef	1 lb	898.114	0	57.7424