| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Tex-mex, Main dish | 6 | Servings |
INGREDIENTS
| 2 | lb | Ground beef |
| 1 | c | Onion — chopped |
| 1 | tb | Garlic — chopped |
| 1/4 | c | Chili powder |
| 1 | tb | Ground cumin |
| 1 | cn | 28 oz. crushed tomatoes with |
| Added puree | ||
| 1 1/2 | c | Beef broth |
| 2 | c | Fresh or frozen corn |
| Kernels | ||
| 1 | cn | 15 1/4 oz. kidney beans — |
| Drained | ||
| 1/4 | c | Fresh cilantro — chopped |
INSTRUCTIONS
Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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