"This sure is tasty and great when you feel like pigging-out or cooking for a let-go-of-yourself dinner. You may adjust the amount of jalapeno peppers. Yummers!" — novice-chef-on-the-run
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zucchini, thinly sliced
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
crushed potato chips
jalapeno pepper, chopped
This turned out surprisingly delicious, but I did modify it a lot to suit my family's tastes. The main thing I did was precook the zucchini (steamed for about 5 minutes) & brown the ground beef. (I substituted 1 pound of ground turkey.) Cooking raw ground beef/turkey w/o browning never seems to turn out well for me. I omitted the water & salt (unnecessary) as well as the jalapeno pepper (my family doesn't do spicy) & used just 1 teaspoon of black pepper. I also substituted reduced fat Cheddar slices for the American cheese. I assembled the casserole as directed, then put it in the oven for just 5 minutes. Then I took it out to put the basil on it, & stuck it in the oven for 5 more minutes. It was ready to eat.
I liked this recipe but my boyfriend didn't seem to like it as much. It was something different then the usual for me. At first I thought using one whole jalepeno would be too hot but once it cooked it actually tasted good within the casserole. I would have gave it three and half stars actually.
This recipe makes no sense. 1/2 zucchini and 1/2 lb beef does not cover a 9X13 pan. Raw beef does not "spread gently." The cheese burns because it is put on too soon. We ended up keeping the beef and made tacos.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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