Tex Mex Smoky Beef Chili Hash Recipes
TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX CHILI
A great basic chili!!! Easy and delicious. We use the leftovers to make chili cheese omelettes on the weekends! Also great served over Fritos for frito pie!
Provided by Charmie777
Categories Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in oil.
- Add ground beef and brown. Drain.
- Add taco seasoning and cumin. Mix well.
- Add remaining ingredients, salt and pepper to taste.
- Cook 20-30 minutes.
- Serve hot with garnishes of your choice.
- NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.
Nutrition Facts : Calories 401, Fat 10.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 688.6, Carbohydrate 46.8, Fiber 8.7, Sugar 8.7, Protein 27.6
TEX-MEX SMOKY BEEF CHILI HASH
Patricia Harmon won $10,000 when she submitted this recipe in the 2001 National Beef Cook-Off Contest. Very easy and quick with prepared roast beef and potatoes. Patricia also recommends rolling it in tortillas or a sandwich or offering it with eggs for breakfast. From "Hometown Cooking" magazine April 2002 issue.
Provided by yooper
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook the potatoes in hot oil for 8 to 10 minutes or until light brown, stirring often.
- Meanwhile, cut roast into 1-inch pieces.
- Combine packaged gravy, salsa chipotle pepper, and adobo sauce.
- Add beef and gravy mixture to potatoes in skillet, stirring just until combined.
- Cover and cook over medium heat for 10 minutes.
- Uncover, sprinkle with cheese.
- Cook, covered for 1 to 2 minutes more or until cheese is melted.
Nutrition Facts : Calories 649.6, Fat 44.1, SaturatedFat 17.3, Cholesterol 118.4, Sodium 842.9, Carbohydrate 30.4, Fiber 4.2, Sugar 4.6, Protein 33.3
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