Servings: 6-8 You’ll need: 2 lbs. lean ground chuck 2 tsp. garlic powder 2 tsp. onion powder 3 tsp. sea salt 2 tsp. ground black pepper 3 Tbsp. ground cumin 3 Tbsp. chili powder 6 oz can tomato paste (3) 6 oz. cans of water 16 oz. can of mild seasoned chili beans (undrained) 10 oz. can of mild diced tomatoes with green chilies or Rotel (undrained) Unsalted crackers or baked tortilla chips (optional) Pour olive oil a large pan and brown lean ground chuck with, 2 tsp. of sea salt and 1 tsp. black pepper, 1-1/2 Tbsp. cumin and 1-1/2 Tbsp. chili powder. Stir constantly browning meat thoroughly. Do not drain meat. Stir in chili beans, Rotel and tomato paste, plus (3) 6 oz. cans of water and the remainder 1-1/2 Tbsp. each of chili power and cumin and 1 tsp. sea salt and 1 tsp. pepper. Let simmer on low heat, stirring every 15-20 mins, for 45 – 60 minutes. Serving Suggestion: Serve in soup dishes with (optional) crackers or baked tortilla chips or as a topping for your favorite cooked light hot dogs!
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Servings: 8 You’ll need: 2 ripened avocados 1 small onion, finely chopped 2 tsp. lime juice 1 tsp. seasoned salt 1 tsp. paprika 1-1/2 tsp. red pepper flakes 1-1/2 tsp. garlic powder 1/4 tsp. cayenne powder Peel and mash avocados in a medium serving bowl. Stir in lime juice, onions, seasoned salt, paprika, red pepper flakes, garlic powder and cayenne. Blend well, cover and set in refrigerator, until ready to serve as a dip with baked corn tortilla chips, as a topping for baked or grilled meats and potatoes or as a side with any Mexican entree. Note: This is a favorite to enjoy in our house while watching television and most especially as a side on “Taco Night” or with my delicious Shrimp Fajitas! Summer is just around the corner for family reunions, picnics, barbecues and any friendly get-together. Fresh made cold salsa, dips and appetizers are a favorite to serve alongside chips, as a side dish or as a topping for grilled fish. Salsas can also be served with grilled chicken breast or alone on top a bed of lettuce. Whatever the occasion or celebration at your location salsa is always served fresh or chilled. This Black Bean, Corn and Avocado Salsa recipe is really nice for family and friends to enjoy on a hot summer day! Servings: 12 You’ll need: 1 15 oz. can yellow corn (drained) 1 15 oz. can black beans (drained and rinsed) 3 Roma tomatoes (diced) 1 bunch green onions (finely sliced) 1 small red onion (finely chopped) 1 small red bell pepper (diced) 1 large jalapeno (finely diced) 1 large firm avocado (cubed) 1 Tbsp. minced garlic 1 tsp. ground cumin 1/4 tsp. cayenne 1/4 cup lime juice 3 Tbsp. extra virgin olive oil salt and pepper (optional – to desired taste) In a medium bowl, stirring gently with a big spoon, combine corn, beans, tomatoes, onions, peppers, avocado, garlic, cumin, cayenne and lime juice. Drizzle olive oil over salsa mixture and salt and pepper to desired taste. Serve chilled with baked tortillas, pita chips or or grilled tilapia fillet and enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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