| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Fixed | 4 | Servings |
INGREDIENTS
| 2 | ts | Lard; butter, or bacon dripins |
| 1/2 | md | Onion; coarsely chopped |
| 1 | lb | Beef round; coarse grind |
| 2 | tb | Red chile; hot, ground |
| 1 | tb | Red chile; mild, ground |
| 1/4 | ts | Oregano; dried, pref. mexican |
| 1/4 | ts | Cumin; ground |
| 2 | md | Garlic cloves; finely chopped |
| 2 | cn | Tomato soup; (10-1/2oz ea) |
| 1 | cn | Onion soup; (10-1/2oz ea) |
| 2 | cn | Kidney beans; (16oz ea) |
INSTRUCTIONS
1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned. 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings. Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998
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