set aside.
Season the beef with salt and pepper.
ender, about 5 minutes. Sprinkle beef all over with coarse salt
edium-high heat. Sear the beef cubes until browned and crusty
Heat oven to 350\u00b0.
Saute onions and green pepper in oil until transparent (yellow).
Remove cooked vegetables from pan and set aside.
Cook ground beef, dipping out fat as it accumulates in pan.
Cook until the beef is well done and falls into small pieces.
Drain beef on paper towels.
Place drained beef in large bowl.
Stir in onions, green pepper and remaining ingredients. Pour into 1 1/2-quart baking dish with lid.
Cover and bake 1 hour, removing cover for last 15 minutes.
Serve hot.
Serves 4.
In a skillet, cook ground beef and onion until meat is browned and onion is tender.
Drain off fat.
Stir in the undrained tomatoes, beans, rice, water, green pepper, chili powder, salt and garlic salt.
Reduce heat.
Simmer covered for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat about 3 minutes or until cheese melts.
Sprinkle corn chips around edge. Serves 6.
In a skillet, brown ground beef and onion; drain.
Stir in tomatoes, beans, rice, water, green pepper, chili powder, salt and garlic powder.
Reduce heat; simmer, covered, for 20 minutes.
Top with cheese.
Sprinkle with corn chips.
In a large skillet, brown ground beef and onion; drain.
Stir in tomatoes, beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt.
Bring to a boil, then reduce heat.
Cover and simmer for 20 minutes.
Top with cheese, then sprinkle crushed corn chips around edge.
Crumble ground beef into 2-quart dish.
Stir in remaining ingredients, except cheese.
Cover.
Bake in 350\u00b0 oven 45 to 60 minutes.
Stir once.
Top with cheese and return to oven for 3 minutes.
Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
Butter a 9 x 2 x 12-inch casserole dish.
Preheat oven to 350\u00b0.
In a skillet cook beef and add chili powder and chillies. Combine undiluted soups and enchilada sauce in a saucepan, stirring until well blended.
Add 1 1/2 cups of soup mixture to beef.
Layer 4 tortillas out flat in bottom of casserole, overlapping if necessary.
Spread beef mixture over tortillas. Continue layering with the 4 remaining tortillas, then top with cheese.
Bake uncovered for 30 minutes or until bubbly and light brown.
Cook ground beef and onions until ground beef is brown and onions tender.
Drain fat.
Stir in undrained tomato, beans, rice, water, green pepper, chili powder, salt and garlic salt.
Bring to boil.
Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Top meat mixture with shredded cheese.
Cover and heat about 3 minutes or until cheese is melted.
Sprinkle corn chips around edges.
Makes 6 servings.
Combine garlic with salt.
Saute onion in oil for 5 minutes. Add garlic, salt and ground beef.
Cook 10 minutes, stirring frequently.
Add remaining ingredients.
Simmer over low heat, stirring occasionally, 1 hour.
Serves 4.
Heat the oil in a
heavy
2 quart saucepan over moderate heat for about 1
minute.
Add
the beef, onion and garlic, and cook, uncovered, stirring
frequently, until
the onion is soft and the beef
brown.
Add
tomatoes,
sugar,
cinnamon, cloves, cumin, salt and raisins.
Cover; reduce the heat and simmer for 20 minutes, stirring
occasionally.
Add
2 or 3 tablespoons of water if the mixture gets too thick.
Serve with rice.
he oil.
Season the beef and pork with salt and
In a large kettle or Dutch oven, brown beef, adding oil if desired and drain.
Add onion, garlic powder, pepper and water and bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until meat is almost tender.
Add tomatoes, cumin, and salt and return to a boil.
Reduce heat and cover and simmer for 15-20 minutes until meat is tender (cook until tomatoes and onions are thick).
Yield: 4 servings (1 quart).
In skillet, cook ground beef and onion until browned.
Drain off fat.
Sprinkle meat mixture with chili powder, salt and garlic salt.
Stir in undrained tomatoes, kidney beans, raw rice, water and green peppers.
Cover and simmer, stirring occasionally for 20 minutes.
Top with cheese.
Cover and heat until cheese melts, about 3 minutes.
In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
Bring to boil.
Reduce heat.
Simmer, covered for 20 minutes stirring occasionally.
Top with cheese.
Recover and heat for 3 minutes or until cheese melts.
Sprinkle corn chips over the top before serving.
In skillet, cook beef and onion.
Drain fat.
Stir in undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat 3 minutes or until cheese melts.
Sprinkle with corn chips around the edge.
Sour cream is good with this.
Serves 6.
In a skillet, cook ground beef and onion until meat is brown and onion tender.
Drain off fat.
Stir in tomatoes, beans, rice, green pepper, chili powder and garlic salt.
Add 1/2 cup water and 1/2 teaspoon salt.
Bring to a boil; reduce heat.
Simmer covered for 20 minutes, stirring occasionally.
Top with cheese.
Cover and heat until cheese melts.
Sprinkle chips around edges.
Serves 6.
In a large skillet or Dutch oven, brown beef, adding oil.
If desired, drain.
Add onion, garlic powder, pepper and water; bring to a boil.
Reduce heat, cover and simmer 45 minutes or until meat is tender.
Add tomatoes and cumin.
Reduce heat and cook until done.
Makes 1 quart, 4 servings.