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    You are in: Home / Recipes / Beef and Kasha Mexicana Recipe
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    Beef and Kasha Mexicana

    Average Rating:

    2 Total Reviews

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    • on August 05, 2013

      Made this for the fam and it was really good! I was leery of using kasha in place of the rice that's usually in a dish of this sort, but it was good, and it meant that I got to have casserole too, as buckwheat is a lower glycemic food than rice. I had to sub for what I had on hand, so stewed tomato rather than diced, and some leftover fire roasted canned chili peppers. Even my husband, who hates the taste of buckwheat groats, ate seconds, then took the leftovers to work the next day. Thanks for sharing a quick, easy meal!

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    • on November 25, 2012

      I'm Polish, so I grew up eating kasha a lot. I never thought it would work with Mexican spices, but it did. I made this the day before Thanksgiving, so it was a big plus how quick and easy the recipe was. Thanks for sharing.

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    Nutritional Facts for Beef and Kasha Mexicana

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 251.6
     
    Calories from Fat 44
    17%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.9 g
    9%
    Cholesterol 46.8 mg
    15%
    Sodium 61.4 mg
    2%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 4.7 g
    18%
    Sugars 3.6 g
    14%
    Protein 21.6 g
    43%

    The following items or measurements are not included:

    low-sodium taco seasoning

    reduced-fat cheddar cheese

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