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Posts Tagged ‘corn’

Recipe Exploration: Mexican Style Goulash

January 13, 2012 Leave a comment
Name:  Mexican Style Goulash
By: Renee (modified from All Recipes)

Prep Time: 15 min
Cook Time: 20 min

Servings: 10


Ingredients:
  • 2 pounds lean ground beef
  • 2 cups chopped onion
  • 2 medium green peppers
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 2 (8 ounce) cans tomato sauce
  • 2 cups fresh or frozen corn
  • 1 cup water
  • 1 tablespoon chili powder
  • 2 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon cumin
  • 1 ½  cups uncooked elbow macaroni
  • 1-1/3 cups shredded reduced-fat Cheddar cheese

Directions:

  1. In a large nonstick pot, cook beef, onion and green peppers over medium heat until meat is no longer pink; drain.
  2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt, pepper, and cumin. Bring to a boil.
  3. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender.
  4. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

Notes:

  • Can use ground turkey or half ground turkey
  • This goes well with cornbread.
  • This makes a very large batch.  Even though it freezes well, if you would like to make a smaller batch
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Slow Cooker Chicken Tortilla Soup

December 12, 2011 1 comment
Name:  Slowcooker Chicken Tortilla Soup
By: J (via Buzz Recipe Swap)

Prep Time:  15 min
Cook Time: 6-8 hours on low, 3-4 hours on high

Servings: 8

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas (optional)
• Vegetable oil (optional)

Directions:

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
  3. (Can skip the following steps if using premade strips or tortilla chips)
  4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  7. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Notes:

You can sub out the tortilla strips for regular tortilla chips.

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