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2010-03-25 digital edition

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2010-03-25 / Community News

From the Chef’s Corner

Creamy Mexican Fiesta with Beef

This winter has been a good time to prepare “soul food” recipes that stick to the ribs. I seem to be satisfied with ground meat dishes. No matter what ingredients you add to the ground meat, when it’s all mixed together, it ends up satisfying the palate. This one will make you say “ooh” and “aah” over it.
1 lbs. Ground beef, extra lean
1 cup onion, chopped
3 cloves garlic, chopped fine
1 tsp cumin
Salt and pepper to taste
1 (10 oz.) can mild Hatch diced tomatoes and green chilies
1 (10 oz. can) Ro-tel tomatoes with green chilies or tomato
soup, if you don’t want it too spicy hot.
¾ can chicken broth
6 flour tortillas, cut into 1” pieces
½ cup sour cream
¾ cup extra sharp cheddar cheese, shredded
½ cup cilantro, chopped, if desired

Cook beef in 10” skillet until well browned, stirring to break up meat. Pour off fat. Add onions and garlic; cook for 5 minutes; add cumin, salt and pepper. Stir in diced tomatoes and green chilies, Ro-tel tomatoes, chicken broth, and tortillas. Heat to a boil. Reduce heat to low and cook about 5 minutes; add sour cream. Stir. Top with cheddar cheese. Makes 4 servings.

Very tasty!

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