| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Beef, Main dish, Pasta, Tex-mex |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 2 |
|
Onions, minced |
| 35 |
|
Whole black peppercorns |
| 6 |
|
Bay leaved |
| 4 |
|
Red peppers |
| 1/4 |
t |
Crushed red pepper |
| 2 |
|
Garlic cloves, whole |
| 6 |
oz |
Tomato paste |
| 3 |
c |
Water |
| 4 |
T |
Chili powder |
| 1 |
t |
Ground red pepper |
| 2 1/2 |
T |
Vinegar |
| 1 1/2 |
t |
Cinnamon |
| 1 1/2 |
t |
Ground allspice |
| 1 |
t |
Worchestshire sauce |
| 1 |
t |
Salt |
| 1 |
c |
Colby cheese, shredded |
|
|
Pasta, cooked hot |
INSTRUCTIONS
Brown ground beef in skillet with onions. Drain fat. Place next 4
ingredients in a spice bag. Combine remaining ingredients, except
cheese and pasta, in a large pot. Cook over low heat for 3-4 hours.
Don't forget to remove spice bag and whole garlic cloves. Serve over
spaghetti or some type of pasta, topped with shredded Colby cheese and
additional chopped onions if desired. Recipe By : From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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