Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
For MEXICAN SEASONING MIX:
Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
For SALT-SPICE:
Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.
Cover bottom of 9 x 13-inch glass baking dish with corn chips. Cut chicken into bite size pieces.
Layer over chips.
Combine soup, broth and tomatoes (undrained) in a separate bowl and pour over chicken.
Top with cubed Velveeta.
Bake at 350\u00b0 for 35 to 45 minutes.
ool, freeze. You may use for stroganoff, stew, flour & season and
killet over medium-high heat for about 2 minutes.
Add
our favorite tortilla chips and Mexican foods!
SNAP your fingers and
heat at medium-high (375) for 2 minutes. Add chile pepper
rying pan over medium heat for 10 seconds per side. Fill
side; GET all ingredients needed for recipe and place in work
Most recipes tell you to remove the
icrowave.
Microwave on high for 1 minute.
To build
ver the quiche.
\tBake for 20 - 25 minutes or until
ttach this to the jar: Mexican Fiesta Dip. Makes two cups
his point can be packaged for later use).
To use
oasted pepper strips.
** Look for chipotle chilies canned in adobo
For the slaw, combine all ingredients
asserole dish with bacon fry for 5- 6 minutes.
Add
6oz. can of diced tomatoes for fresh
Can substitute frozen
horoughly and cover, let sit for 1 hour to set.
igh. Brown the ground beef for 4-5 mins, breaking up