This recipe is a “sight for sore eyes,” in more ways than one! A traditional long lost comfort food favorite, this lightened version also offers the nutritional benefits of Lycopene (found richly in tomato-based foods), which many researchers believe aids in protecting healthy vision.
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 2 Servings |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 2 Servings |
Ingredients
- Nonstick cooking spray
- ½ small onion chopped
- ¼ green bell pepper chopped
- 1 small garlic clove, minced
- ¼ cup chili sauce or ketchup, divided
- 6 ounces Cabot® 50% Reduced Fat Jalapeno Cheddar, grated (about 1½ cups)
- 6 ounces raw extra-lean ground beef
- 1 tablespoon maple syrup
- 1 teaspoon chili powder
- 6 crushed saltine crackers
- a dash of salt
- ¼ teaspoon black pepper
- Dash of Worcestershire sauce
- Dash of red pepper flakes
- 1 large egg, lightly beaten
Instructions
- 1. Preheat oven to 350°F.
- 2. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; sautee 3 to 5 minutes or until tender. Combine onion mixture, 2 tablespoons chili sauce, ½ cup cheese and remaining ingredients in a medium bowl.
- 3. Spoon meat mixture into 4 muffin cups coated with cooking spray. Top evenly with remaining cheese. Bake at 350°F for 12 minutes; top with remaining 2 tablespoons chili sauce. Bake an additional 10 minutes or until a thermometer registers 160°F. Let stand for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 311 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 24 g |
| Cholesterol | 146 mg |
| Sodium | 682 mg |
| Serving Size | 1 of 2 servings |
| Calories | 311 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 24 g |
| Cholesterol | 146 mg |
| Sodium | 682 mg |