| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Green pepper; chopped |
| 1 |
cn |
(10 oz) diced tomatoes with green chiles; undrained |
| 1 |
cn |
(4 oz) chopped green chiles |
| 1 |
c |
Beef broth |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Chili powder |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/4 |
ts |
Hot pepper sauce |
| 4 |
c |
Cooked long graine rice |
| 2 |
c |
Sour cream |
| 2 |
c |
Shredded cheddar cheese |
|
|
Corn chips |
INSTRUCTIONS
In a large skillet, brown beef, onion and green pepper until the meat is no
longer pink; drain. Add the next eight ingredients. Simmer, uncovered for
10 minutes. Add rice, sour cream and cheese; cook over low heat until
cheese is melted, about 6-8 minutes, stirring occasionlly (do not boil).
Serve over corn chips.
Recipe by: Taste of Home - December/January 1998
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
<taillon@earthlink.net> on Nov 29, 1997
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”