Combine beef chuck, chorizo, garlic, vinegar, and soy sauce
o brown. Add garlic, ground beef, chorizo and spices. Cook for 8
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
Cook on High until flavors have blended, 3 to 4 hours.
minutes.
Combine ground beef, chorizo, onion, bacon, egg, garlic, cilantro
Heat oil in a saucepan over high heat. Cook chorizo for 5 mins, or until browned. Add onion and cook for 5 mins, stirring, until soft. Add steak and cook for 5 mins, or until browned. Stir in pepper and cook for 1 min. Add beans, tomato puree and 2 cups water. Simmer, covered, for 15 mins.
Add potatoes and cook for 20 mins, or until steak is cooked through and potatoes are tender. Stir in paprika and season to taste. Serve with tortillas.
eat. Cook and stir ground beef, chorizo, and onion until meat is
killet over medium heat. Add chorizo; cook and stir until browned
In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain.
Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through.
Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
aucepan over moderate heat. Add chorizo and cook for 5 minutes
Let stand 30 minutes.
Chorizo-Chile Burger.
In large
1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.).
2. Take all the ingredients for pico and mix together in a bowl, add salt to liking.
3. Warm tortillas on stove or tortilla warmer.
4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
Place oil in a large heavy pot over medium heat.
Brown the sirloin in batches.
Remove to a bowl with a slotted spoon.
Add ground beef, chorizo, and onions to the pot to brown.
Break up the ground beef.
Return sirloin to the pot.
Stire in remaining ingredients, except for garnishes.
Bring to a boil.
Reduce heat, simmer for 2 hours.
Before serving discard cinnamon stick bay leaves and jalapenos.
Serve garnished with grated cheese and sour cream.
he chorizo and finely diced onions until browned. Season the beef then
Mix the ground beef, egg, breadcrumbs, mustard and half
inutes.
Add the chorizo and beef, cook until meat starts
chop onions, celery, carrots and chorizo. place them into a large pot.
add vegetable oil. let vegetables sweat for about 8-10 minutes.
add beef broth and simmer for 20 minutes.
In the meantime take the three cans of beans and place half of the beans from each can in the food processor.
Add the remain half cans of whole beans into soup.
Process beans until smooth, then add to soup, this will thicken the soup.
Let simmer for another 10 - 15 minutes.
Serve with garlic toast,if desired.
Brown beef (and chorizo if desired)in olive oil.