| 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
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”