2 (15 oz) Cans Tomato Sauce
1 lb. Extra Lean Ground Beef (or Turkey)
1/2 cup Uncooked Brown Rice
2 Tbsp. Chopped Canned Green Chilies
1 tsp. Himalayan Salt
1/4 tsp. Garlic Salt
1/4 tsp. Dried Oregano
BEEF BOUILLON (substitutes 1 bouillon cube)
2 Tbsp Kerrygold Unsalted-Grass Fed Butter
1/2 fresh Yellow Onion – Chopped
2 Garlic Cloves – Chopped
2 Dried Bay Leaves
1 Tbsp Dried Thyme
1 tsp. Coriander
1 Cup Shredded Low Fat Mozzarella Cheese
Salt & Pepper to Taste
Heat oven to 350 degrees. Reserve 1 can tomato sauce. Mix 1 can tomato sauce with the ground beef, rice, chilies, salt, garlic salt, and oregano. Shape into 6 patties 1/2 inch thich. Place in an ungreased baking pan. Bake uncovered for 20 minutes.
While the patties are in the oven, cook your beef bouillon. In medium saucepan, melt butter. Add all ingredients once the better is almost fully melted. Cook until fragrant and taste. You may need to add salt for full flavor. I removed the cloves and bay leaves after the flavors melded together. Add in remaining tomato sauce.
Remove patties from the oven; drain. Pour tomato/bouillon mixture over patties. Cover and bake for 45 minutes. Spoon tomato sauce over patties; sprinkle with cheese. Bake uncovered until cheese is melted. About 5 minutes.
Makes 6 servings.
FIX friendly recipe! Measurements are: 1r, 1y, 1p, 1/2b, 2tsp for 1 patty