| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Tex-mex, Beef, Main dish |
6 |
Servings |
INGREDIENTS
|
|
HLAVATY |
| 2 |
md |
Onions — finely chopped |
| 1 |
|
Green pepper — finely |
|
|
Chopped |
| 1 |
|
Celery stalk — finely |
|
|
Chopped |
| 20 |
ml |
Garlic — minced |
| 2 |
ts |
Wesson oil |
| 4 |
lb |
Lean ground beff |
| 30 |
oz |
Stewed tomatoes — canned |
|
|
Undrained |
| 15 |
oz |
Tomato sauce — can |
| 6 |
oz |
Tomato paste — can |
| 1/4 |
c |
Green chile salsa |
| 1 |
|
Whole jalapeno — from |
|
|
Canned |
|
|
Chilies — finely chopped; |
|
|
(opt |
| 3/4 |
c |
Chili powder |
| 4 |
oz |
Diced green chilies — can |
|
|
Undrained water |
| 1 |
ts |
Salt |
|
|
(FDGN81A) |
INSTRUCTIONS
In dutch oven, saute first four ingredients in hot oil until tender. Add
meat, 1 lb. at a time, stirring until meat loses redness. Drain; add water.
Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3
hours, stirring frequently. Season to taste with garlic salt and pepper, if
desired.
Posted on PRODIGY, 2/94; formatted by Elaine Radis; PRODIGY BGMB90B; GEnie,
E.RADIS
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God: He holds the future…”