| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Meats, Tex-mex, S_living | 1 | Servings |
INGREDIENTS
| NORMA WRENN NPXR56B—– | ||
| 1 | lb | Ground beef |
| 2 | sm | Onions — diced |
| 1 | Green pepper — diced | |
| 2 | tb | Chili powder |
| 1 | ts | Cumin |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 16 | oz | Whole tomatoes |
| 8 | oz | Tomato sauce |
| 16 | oz | Kidney beans |
INSTRUCTIONS
Brown ground beef; pour off fat. Add remaining ingredients and cook over low heat for an hour, stirring often. This recipe is very hot. A specialty of Spanky's restaurant. Source: Savannah Style, Southern Living Hall of Fame, A Cookbook by The Junior League of Savannah, Inc. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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