| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Crockpot, Main dish, Tex-mex |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
sm |
Onion — chopped |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
ts |
(2) chili powder |
| 1 |
ts |
Worcestershire sauce |
| 2 |
cn |
(8oz) tomato sauce |
| 2 |
cn |
(16oz) kidney beans — |
|
|
Drained |
INSTRUCTIONS
In skillet or slow-cooking pot with browning unit, break up beef with fork
and cook until lightly browned. Pour off excess fat. In slow-cooking pot,
combine meat with onion, salt, chili powder, bay leaf, Worcestershire
sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3
hours. Remove bay leaf. Makes 6 to 7 servings.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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