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New Mexico Casserole

Ingredients
1 red pepper
1 green pepper
1 tablespoon olive oil
1 red onion
2 cloves garlic, minced
1 1/2 pounds Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/2 cup salsa
1 tablespoon ground cumin
3 tablespoons fresh cilantro
1 29-ounce can sweet potatoes
1 15-ounce can pumpkin puree
1/2 cup orange juice
pinch of cinnamon

Directions
1. Core, seed and chop peppers.
2. Heat oil in a large saute pan. Add peppers and thinly sliced onion. Cook until golden brown (about 10-15 minutes).
3. Add garlic and ground beef; cook for 10 minutes more. Then add salsa, cumin and cilantro.
4. While the filling is cooking, in a separate bowl prepare the topping by draining the sweet potatoes and mashing with a fork; add the pumpkin, orange juice and cinnamon.
5. Assemble the casserole by smoothing out the meat filling into a casserole dish and covering with the potato mixture. Baked at 375 degrees until bubbly and the topping is lightly browned (about 45 minutes).

Serving Suggestion: Serve with a side vegetable of sauteed yellow or zucchini squash.

Makes 6 servings.

Cooking Tip: The secret to peeling garlic is to lay your knife flat on the garlic clove and hit it softly until you hear the shell crack. The garlic should be crushed and the rest of the peel should come off easily.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 399 (29% from fat); FAT 13.6g (sat 3.2g); PROTEIN 27.1g; CARB 49.3g; FIBER 7.3g; CHOL 60mg; IRON 4.8mg; SODIUM 433mg

Diabetic Exchanges: 2 1/2 starch; 2 vegetable; 3 lean meat; 1 fat

Using Laura's 96% Lean Ground Round
CALORIES 379 (20% from fat); FAT 9.1g (sat 2.2g); PROTEIN 30.1g; CARB 49.3g; FIBER 7.3g; CHOL 60mg; IRON 4.8mg; SODIUM 448mg

Diabetic Exchanges: 2 1/2 starch; 2 vegetable; 3 very lean meat; 1 fat