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.......... MEAT RECIPES
| Chicken
Enchilada Soup |
IMAGE
OF LEFT recipe comes here |
Picadillo
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IMAGE
OF LEFT recipe comes here |
Adapted from the Dallas Cowboys' Wives
Cookbook
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| Ingredients: |
Ingredients: |
1 small onion, chopped
1 garlic clove, chopped
2 Tbsp. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese
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1 lb. lean ground beef
2 large russet potatoes, peeled and diced into 1/2"
cubes
1/2 cup yellow onion, diced fine (1/4" or less)
1/2 cup green bell pepper, diced fine (1/4" or
less)
1 tablespoon fresh garlic, minced fine
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon ground cumin (comino)
2 large tomatoes, cored, peeled, and cut into 1/2"
pieces
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| Instructions |
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Instructions |
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- Saute onion and garlic in olive oil.
- Add the next 10 ingredients; bring to a boil.
Cover, simmer for one hour.
- Cut tortillas into 1/2" strips; add with
the cheese to the soup.
- Simmer (uncovered) for 10 minutes. Serve.
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- Heat a large skillet and, when hot, add the olive
oil. Add the ground beef, crumbling as you put it
in the skillet.
- When lightly browned, add the onions, bell pepper,
garlic, and all the spices. Cook for 10 minutes,
stirring often, and then add the diced potatoes.
- Cover, reduce the heat to medium low and cook
for 40 minutes or until the potatoes are tender.
- Add the tomatoes, cover, and simmer for 5 minutes.
- Remove from the heat, put into a bowl and serve
over white rice or with hot flour tortillas.
Picadillo is also used to make Chiles Rellenos
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