4 Serves
49 Mins
Preheat your oven to 175°C.
Heat cooking oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula, and cook until browned.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
3 mg / 15 mgVitamin K
130 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
1091 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
1043 mg / 1,250 mgPotassium
878 mg / 4,700 mgSodium
1701 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
12 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Stir in the chopped bell peppers, onions, and garlic. Pour in the marinara sauce and simmer until the vegetables are tender.
Season the meat mixture with salt, pepper, and red pepper flakes to taste.
Arrange the pasta chips in a single layer across an oven-safe casserole dish or large skillet.
Spoon the meat mixture evenly over the chips and sprinkle with shredded mozzarella cheese.
Bake in the preheated oven until the cheese is melted and bubbly, approximately 20 minutes.
Remove from the oven and top with fresh parsley, sliced peperoncini, olives, and a dollop of ricotta cheese before serving.
34
g82
g18
g
Mexican