BEANS MEXICANA

You'll Need:

Filling:

4 cloves garlic, crushed
1 pc medium onion, chopped
200 g ground beef
1 can (237 g) DEL MONTE Italian Style Spaghetti Sauce
2 tbsp DEL MONTE Chili Ketchup
1/2 cup cooked red kidney beans
1 pc small green bell pepper, cut into cubes

Corn Mixture:

2 ears medium corn, boiled and grated
1 pc egg, lightly beaten
1/2 cup grated cheese
1/2 cup evaporated milk
1/4 cup breadcrumbs

Here's How:

1. Filling: Sauté garlic, onions and beef in oil.
Cook until beef turns light brown.
Add DEL MONTE Spaghetti Sauce, DEL MONTE Chili Ketchup, kidney beans and bell peppers.
Season with salt, pepper and sugar to taste.
Simmer for 15 minutes, then set aside.

2. Corn Mixture: Mix all ingredients well.
Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper.

3. Grease a 5"x8" baking pan.
Spread half of corn mixture on the bottom of the pan.
Add filling mixture on top, then cover with the remaining corn mixture.
Bake in a preheated oven at 375ºF for 15 minutes, or until cooked.

MAKES 8 SERVINGS.
Lusog Note: Rich in Vitamin B12 - prevents anemia.