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2012-06-07 digital edition

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2012-06-07 / General Stories

From the Chef’s Corner

Creamy Mexican Fiesta with Beef
by Chef Deedle

1 lb. 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 Rotel 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, Rotel 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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