Crock-pot Cowboy Stew...

I first came across this recipe in a book by Sandra Lee, of Semi-Homemade. The orginal recipe calls from potatoes and corn. I personally thought it was too much in the carbohydrates so I took out the corn and added a can of kidney beans.
The meat in the stew is brisket. You only need 2 pounds, if you can not find a small 2 pound brisket look for corned beef. The meat in that package of corned beef is brisket, just throw away the seasoning packet that is inclosed.
We used to have eat this recipe twice a month. Super simple to throw together in the morning before work, or great on a cold day. The orginal recipe states it serves six, four is more the correct portion.

Ingredients:
2 pounds beef brisket, cut into bite size pieces
1 Tablespoon taco season
2 cups chopped potatoes
2 10 ounce cans of Rotel tomatoes and chilies
1 10 ounce can of cream of celery soup
1 10 - 15 ounce can of kidney beans, undrained
1 cup beef broth, low sodium
1 small onion chopped
2 teaspoons garlic, minced

Directions:
In a 4 quart crock-pot add brisket and sprinkle with taco seasoning
Add remaining ingredients and stir until combined
Cover and cook on hight temp setting for 4 to 6 hours.
or low temp setting for 8 to 10 hours.

Seven Layer Casserole...

We have all heard of and maybe even consumed seven layer dip, but what about seven layer casserole? I saw on Southern Food while looking for a tamale pie recipe and thought it was interesting. I would suggest adding a taco seasoning, omitting the bacon and changing the tomato sauce with a can of Rotel. Before serving top with salsa, sour cream and guacamole. I would serve with refried beans and tortillas.

Ingredients:

·         1 cup uncooked rice, washed and drained

·         1 cup whole kernel corn, drained

·         dash salt and pepper

·         1 can (8 ounces) tomato sauce and 1/2 cup water

·         1/2 cup chopped onion

·         1/2 cup chopped green bell pepper

·         3/4 to 1 pound extra lean ground beef, uncooked and broken up

·         dash salt and pepper

·         1 can (14.5 ounces) diced tomatoes, undrained

·         4 strips bacon, cut in half

·         1 cup shredded Cheddar cheese or Cheddar Jack blend

Preparation:

Layer the ingredients in a buttered 1 1/2- to 2-quart casserole in the order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. Top the casserole with the shredded cheese the last 10 to 15 minutes.
Seven layer casserole serves 4.

Stuffed Poblano Peppers...

A few months ago, I made stuffed bell peppers with Mexican seasonings. They came out ok, not great. The bell pepper taste was too powerful. I had used plain rice and did not get the seasonings strong enough. The measurements for spices, I used this can be increased per your personal choice. I would not use any less; if you do, it would be bland.

Poblano peppers are very hot until cooked. I would suggest you wear gloves when preparing them for the oven. You might be careful without using gloves, but a few hours later if you touch your eyes or mouth they WILL be set a flame! By roasting the peppers, you are removing almost all of the spicy fire and are left with a sweet tasting pepper.

Ingredients:

½ pound lean ground beef

4 poblano peppers

Knoor Brand Spanish Rice Package

1 10 oz. can of Rotel Tomatoes

1 15 oz. can of black beans

½ cup frozen or canned corn kernels

2 cups water

3 green onions (optional)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon ground chipotle pepper

Salt and freshly ground pepper

Shredded cheese (we used a Mexican blend)

Chopped cilantro, sour cream and sliced olives for serving (optional)

Directions:

Brown and drain the ground beef.

Rinse the black beans and drain on colander with Rotel.

Prepare the peppers: slice them in half and remove the seeds and ribs.

Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.

 In a large medium pot, combine: rice, water, beans, onions, Rotel , and corn, cook per rice instructions.

 When rice mixture is cooked add ground beef, and spices.  Season with salt and pepper to taste.

Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1½ to 2 minutes.

If desired, garnish with chopped cilantro, sour cream and black olives and serve with sour cream

Crock-pot or Not Chorizo Taco Salad

If you have never had Chorizo sausage, you are missing out. I came across this pork sausage mixed with chilies a few years ago. It quickly became a favorite in our house. We use it in chili, a southwest egg scramble, or just a substitute in tacos.

No glands, in their sausage

One of the most important things you need to know about Chorizo sausage, is to look at the ingredients on the package.

As disgusting as it sounds, check the ingredient list to make sure you are only getting pork. Some companies, will add the glands from the pig, you do not want this.

I prefer a company called Ole Mexican foods; you can find the sausage at Wal-mart. Do not look for it in the meat department or where the bacon and breakfast sausages are kept. Most Wal-marts, have a section with Hispanic foods including cheeses, tortillas, and Chorizo at the end of the refrigerated aisle.



This brand has glands



Adapted Cheesy Chorizo Chili by Sandra Lee

 We actually use this chili recipe for taco salads. The original recipe came from Sandra Lee of Semi-Homemade, out of her Money-Saving Slow Cooking cookbook.

I have changed the recipe for our liking, by omitting green chilies, and chipote pepper. Without making these adjustments, it was just too spicy for us. This is how we came to eat it, as a taco salad.

You can eat this as chili, top with green onions and shredded cheese. We like to place tortilla chips in a soup bowl, and ladle the chili over the chips. We then add onions, lettuce, salsa, sour cream, and guacamole, to turn it into a taco chili salad.

Serves 4
Ingredients:

1 pound chorizo sausage

1 15 ounce can cannellini beans (white kidney beans) rinsed and drained

1 15 ounce can dark kidney beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 10 ounce can Campbell's cheddar cheese soup

1 10 ounce can Rotel tomatoes, variety of your choice

1 tablespoon +1 teaspoon fajita seasoning, (see stop your seasoning packet addiction blog entry)

1 teaspoon cumin

1 teaspoon chili powder

Crockpot Directions:

Remove chorizo sausage from casings

In a large skillet over medium heat brown, the chorizo as you would ground beef. Drain in a colander

In your Crockpot, stir together all ingredients until combined

Cover and cook on low for 5 to 7 hours

Stove Top Directions:

Remove Chorizo from casing and brown in soup pot. Transfer to colander to drain.

Replace pot to stove, add all ingredients, including drained Chorizo stir until well blended.

Warm over medium heat.

I usually add about a half a cup of water, when I cook this on the stove. You can add more or less if desired. I like to thin it out, to make it saucy. This way the sauce soaks into the chips like Chiliqueles.    

You can use whatever tortilla chips you would like or you can make your own:

3 cups vegetable oil

36 tortillas (corn or flour your choice)

Salt

Paprika

Bring your oil to 350°F

In small batches, fry the tortillas until crisp and light usually run 2 to 3 min. drain in a bowl on paper towels and season with salt and paprika while still warm.

Please take note of the fact while resting in a bowl your tortilla chips will continue to darken