| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican, Soups/stews |
4 |
Servings |
INGREDIENTS
| 2 |
|
(15 1/2 oz.) cans kidney |
|
|
Beans drained |
| 1 |
|
(28 oz.) can tomatoes — not |
|
|
Drained |
| 1 1/2 |
c |
Celery — chopped |
| 1 |
c |
Onion — chopped |
| 1 |
|
(6 oz.) can tomato paste |
| 1/2 |
c |
Green pepper — chopped |
| 1 |
|
(4 oz.) can green chili |
|
|
Peppers drained, s |
| 2 |
tb |
Sugar |
| 1 |
|
Bay |
| 1 |
ts |
Garlic powder |
| 1 |
ds |
Pepper |
| 1 |
lb |
Ground beef |
|
|
Leaf |
INSTRUCTIONS
Combine first 12 ingredients in large crock or pan. In skillet brown beef,
drain and stir into mixture. Cover, cook on low 8 to 10 hours. Skim off
excess fat. Remove bay leaf.Stir and serve. Makes 10 servings.
Recipe By :
Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.
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