| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Main dish, Beef, Tex-mex | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | tb | Butter or margarine |
| 1 | Med onion; finely chopped | |
| 1 | Medium green or red pepper* | |
| 16 | oz | Can kidney beans, drained |
| 16 | oz | Can tomatoes** |
| 8 | oz | Can tomato sauce |
| 1 | Clove garlic; minced | |
| 1 | Small bay leaf | |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | ts | Cumin |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Crushed oregano leaves |
INSTRUCTIONS
2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately. FROM: JACQUELINE HLAVATY (FDGN81E) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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