Description Edit

Try serving the filling hot with potatoes or toast, or with a breadcrumb topping, or serve in a home made tortilla.

Ingredients Edit

Directions Edit

  1. Stir-cook ground meat and onion until meat is no longer pink (regular ground meat is much less expensive than lean).
  2. Drain fat and return meat to the pan, add spices and stock.
  3. This will take about 15 minutes.
  4. Stir in mashed beans and simmer until liquid is just evaporated, about another 15 minutes.
  5. Cool filling about 30 minutes if making pie crust.
  6. Serve hot immediately, refrigerate cooled mixture up to 3 days, or freeze cooled portions up to 3 months.

Nutritional information Edit

For ⅛ recipe:

  • 292 calories | 12 g total fat | 3 g saturated fat | 18 mg cholesterol | 16 g protein | 28 g carbohydrate | 454 mg sodium | 517 mg potassium | high fibre
  • Diabetic exchanges: 1½ starch, 2 protein, 1 fat choice . The recommended gluten-free pastry adds 184 calories, 1 starch choice, 1½ fat.
Community content is available under CC-BY-SA unless otherwise noted.