Prep 5 mins
Cook 55 mins
Came from the Better Home and Garden's Meat Stretcher cookbook. It's kinda like hamburger helper for people who can't have pasta. This is my husband's favorite thing for me to make. I regularly use a can of white kernel corn (never tried yellow) instead of two cans garbanzo beans but would recommend trying all garbanzo beans first.
- 1 lb ground beef
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 (15 ounce) cans garbanzo beans (you can substitute 1 15 oz can white kernel corn for 1 can garbanzo beans if you want)
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup water
- 1 teaspoon dried oregano, crushed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon pepper
- 2 bay leaves
- Preheat oven to 350°F.
- Brown beef with onion and garlic until onion is tender and beef is brown.
- Drain fat.
- Stir in everything else and heat to boiling.
- Put in a 1 1/2 quart casserole and cover.
- Bake for 45 minutes.
- Remove bay leaves.
- Be sure and stir before serving.
We had a BBQ this weekend and had a ton of left over grilled burgers. I was looking for a recipe to use some the meat. I crumbled the burgers and made recipe as directed topped with cheddar cheese. I did not bake, I simply simmered over med heat. Turned out great!
I made this on the stove top with both white corn and garbanzos fully drained. After reading the reviews re being watery I decided to not put any water in it. Rather than the 15 oz can of tomato sauce, I added a 15 oz can of diced tomatoes and a 6 oz can of sauce after I let all the liquids simmer out. Then turned it down very low for about 1/2 hour and added a pinch of beau monde and a few drops of Magi to add some depth and richness. Came out very good. Served it along side some rice cooked with beef broth. Everyone loved it.
Quick, easy and delicious. Will definitely make again.