Easy Italian Casserole - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. chopped onion
1 clove chopped garlic
1 (16 oz.) can tomato sauce
1 tsp. sugar
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
1 egg
8 slices cheese
1/4 c. Parmesan cheese
6 c. water
12 oz. extra lean ground beef
12 oz. lean ground veal
12 oz. lean ground pork loin
1 large onion, chopped
1 Tbsp. minced garlic
1/4 c. chili powder
1 Tbsp. paprika
1 jalapeno pepper, seeded and chopped (wear plastic gloves when handling)
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. dried rosemary
7 c. cooked pinto beans
4 c. tomato sauce
2 Tbsp. minced fresh coriander

Preparation

In a Dutch oven or large pot, bring the water to a boil.
Add beef, veal and pork.
Simmer for 10 minutes or until the meat changes color and the fat rises to the top.
Pour into a colander and drain.
Return the meat to the Dutch oven or pot and cook over medium-high heat for 10 minutes or until remaining liquid evaporates and meat begins to brown.
Add the onions and garlic. Cook, stirring frequently for 5 minutes.
Add the chili powder, paprika, peppers, oregano, cumin and rosemary.
Cook for 5 minutes. Add the beans and tomato sauce.
Reduce the heat to medium-low. Cover and simmer for 2 hours, stirring occasionally.
Sprinkle with the coriander.
Serves 12.