| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Main dish, Beef, Tex-mex | 4 | Servings |
INGREDIENTS
| MONA HOFFMAN | ||
| 3/4 | lb | Extra-lean grd beef |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped g. pepper or celery |
| 1/4 | ts | Garlic powder |
| 1 | oz | 16 can tomatoes — sliced |
| 1 | cn | (16 oz) red kidney beans* |
| 1 | cn | (8oz) tomato sauce |
| 1 | tb | Chili powder |
| 1 | ts | Dried basil |
| 1/4 | ts | Salt |
| 1/4 | ts | Red pepper(grd) |
| (BTMF00B) |
INSTRUCTIONS
Add beef, onion, green pepper or celery & garlic into a large pan. Cook till meat is brown; stir to break up. Drain fat. Stir in undrained tomatoes, beans, tomato sauce, chili powder, basil, salt & pepper. Add garlic powder. Bring to boiling. Reduce heat. Cover & simmer for 20 minutes. Garlic to be used with browning the beef is only fresh garlic. Nutrition per serving: 287 calories, 25 g protein, 9 g fat, 54 mg cholestrol, 888 mg sodium. *Drained Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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