Mexicali Burger Wrap

 

 

Ingredients

• 1 small jalapeno finely chopped
• 2 eggs, lightly beaten
• 1/3 cup salsa
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds ground beef
• 3/4 cup finely crushed corn chips
• 8 flour tortillas (10 inches), warmed
• 
  

Directions

• In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties.
• Grill, over medium heat
• Wrap burgers and desired toppings in tortillas.

Top with...

• Guacamole
  
• Shredded cheddar cheese
• Shredded lettuce
• Pico De Gallo
  
• Sour cream
• Jalapenos
• All of the above... YUM!!

Oriental Steak Skewers

You Will Need


1 pound boneless beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger or 2 teaspoons grated fresh ginger root
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans
1 large sweet red pepper, julienned
1/2 cup sour cream
2 tablespoon Dijon mustard
1 1/4 teaspoons prepared horseradish


What to Do



1. Cut beef width wise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.

2. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.

3. Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.

4. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

5. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs. 

Grilled Beef Gyros

You Will Need

1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger or 2 teaspoons minced fresh ginger root
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices

Cucumber Sauce
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive or vegetable oil
2 cups (16 ounces) sour cream

8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato



What to Do




1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.

3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

Beef Empanadas (Beef Patties)

Ingredients:

1 lb. browned ground beef or cooked shredded chicken

1/2 medium onion, diced

2 tablespoons olive oil

1/2 green bell pepper, diced

3 garlic cloves, crushed

1/8 c. chopped fresh cilantro

1/8 c. sliced green olives

salt and pepper, to taste

1/4-1/2 jalapeno, minced (optional)

1 tbsp. tomato paste

1 pkg. Goya Sazon with annato

1pkg Goya Discs for Empanadas

1 cup vegetable oil for frying.

Directions:

FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.

Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.

For a healthier take... These CAN be fried...

(if you feel adventurous, you can play with the stuffing.. I've done ham and cheese, peperoni and mozzarella, sweet plantain and cheddar, etc..)

Singapore Beef Saty

Ingredients



1 1/2 lbs. rib eye steaks (about ½ in. thick)
3 tbs. light brown sugar
2 tbs. ground coriander
1 tbs. ground turmeric
1 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
3 tbs. Asian fish sauce or soy sauce
3 tbs. vegetable oil
Singapore Cucumber Relish and Fried Garlic Peanut Sauce (optional, recipes follow), for serving ...



Directions



1. Cut steaks into 1/2-in. cubes (do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric, cumin, pepper, fish sauce or soy sauce, and oil. Let beef marinate in refrigerator, covered, at least 2 hours.

2. Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for a handle and ¼ in. exposed at pointed end. Satés can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.

3. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange satés on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill satés until cooked to taste, 1 to 2 minutes per side for medium-rare, a little longer for medium. (Editor’s note: Beef should be cooked to an internal temperature of 145°F.)

4. Serve satés with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.

Zesty Steak Fajitas

You Will Need



2 medium tomatoes, seeded and diced
1/2 cup diced red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1 beef flank steak (about 1 1/2 pounds)
1 large onion, halved and sliced
1 tablespoon vegetable oil
6 flour tortillas (6 inches), warmed
Canned black beans and guacamole


What to Do



1. In a bowl, combine the first seven ingredients. Cover and refrigerate.

2. Broil or grill steak over medium-high heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F).

3. Meanwhile, in a skillet, sauté onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas.
Top with onion and the reserved tomato relish.
Serve with black beans and guacamole.

Dominican Chimi Burger

Growing up in the Dominican Republic I was privileged to many new things. One of my favorites was the Chimichurri, a Dominican burger, this is found EVERYWHERE throughout the island and mainly sold in burger stands by street vendors. These are Delicious, and once you try one you'll fall in love.
Throughout my pregnancy, I was unfortunate to crave many simple things from the islands, and this was one of them so I was faced with only one choice... Learn to make one..

I did, and it was delicious, of course NOTHING can compare to the originals made by the pros(not to mention, the island breeze and the cold Presidente beer to accompany it), but here it is with a little twist.


Ingredients:

• Portuguese rolls
• 1lb Ground beef
• 1lb Hot Italian Sausage Meat
• 3 cloves of garlic
• 1tbsp Worcestershire sauce
• 1 large onion
• 2 cups shredded cabbage
• 1 medium carrot grated
• 2 tsp of oil
• salt
• pepper
• oregano
• 3 tbsp mayo
• 1 tsp mustard
• 2 tbsp ketchup
• 1/2 tsp soy sauce
• 1/2 tsp vinegar
• sugar

1. I use a mortar and Pestle and crush the garlic and 1/2 onion with a little salt and pepper to make a paste.
2. Mix the meats, the paste (save a little for the sauce), a little more salt and pepper, Worcestershire sauce, and a pinch of oregano. Mix them well, and make 4 or 5 patties, depending on the desired thickness of patties.
3. Cure your grill with the oil, and place your patties.
4. While your patties grill, make the Chimi sauce. Blend some mayo, the rest of that paste, ketchup, soy sauce, a pinch or oregano, a dash of vinegar, pinch or sugar and a little bit of mustard.
5. Slice the other 1/2 of the onion and mix it with the shredded cabbage,the grated carrot and your sauce.
6. Warm up your rolls, and assemble. Place burgers on rolls, and garnish with the delicious Dominican style Cole slaw and enjoy.

Beef Filling

@@@ This Beef filling can be used for Empanadas, Pastelitos, Alcapurrias, Pastelones, etc...


Ingredients:

• Oil -- 2-3 tablespoons
• Onion, minced -- 1
• Garlic, minced -- 2-3 cloves
• Ground beef -- 1 pound
• Paprika -- 1 tablespoon
• Cuminseed -- 1 teaspoon
• Oregano -- 1 teaspoon
• Water or stock -- 1 cup
• Raisins (optional) -- 1/2 cup
• Black or green olives (optional), pitted and chopped -- 1/4 cup
• Flour -- 1 tablespoon

Method

1. Heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
2. Stir in the water or stock, raisins(optional) and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.

TIPS:
I sometimes used 2 tbsp of Sofrito in place of the garlic and onions and sautee it instead.
To break up the ground beef while cooking I use a potato masher..

Irish Beef Stew

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth..
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1-2 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley
• 1Tsp Dried oregano or 2 sprigs of fresh
• 2 Tbsp Sofrito
• 2Tbsp Corn Starch

Directions

1. Marinade the beef in the Sofrito and salt and pepper.
2. Heat olive oil in heavy large pot over medium-high heat.  
3. Add the beef  (do not crowd the pan, or the meat will steam and not brown) and Brown. Turning beef every 2-3 minutes to allow it to caramelize. Continue to cook in this manner until all sides are browned, about 7 minutes. 
4. Add garlic and sauté 1 minute. 
5. Add to Crock pot set on High.
6. De-glaze the pan with the Wine, and add drippings to Crock Pot.
7. Add remaining ingredients except potatoes,onions and carrots. Stir to combine. Allow to tenderize/cook for a few hours (about 3)
8. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
9. Add vegetables to beef stew. and turn to Low until Vegetables and beef are very tender, about 4 more hours. 
10. Discard bay leaves and add salt and pepper to taste. Sprinkle with parsley and serve. 

 (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

** If I don't have the beef stock or broth I'll use the Bullions about 3 or 4
** If I don;t have the red wine at home, I use dry sherry.
**If I don't have Guiness I'll substitute for another beer, whatever I have in the house.. Except LIGHT beer..

Baked Shredded Beef Taquitos

 

Ingredients

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 4-5 cloves of chopped garlic
• 1-2 cups of beef broth 
• 6-10 Corn tortillas

Directions


Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of beef up in the tortillas. Place seam side down and bake 12 minutes.

Basil Stuffed Steak

You Will Need


1 boneless beef top sirloin steak, (2 to 2 1/2 pounds and about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1 1/2 cups lightly packed fresh basil leaves, coarsley chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil


What to Do


1. With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.

2. In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets. Drizzle with oil.

3. Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing. 

Pastelón de papas (Potato and beef casserole) **

Ingredients:

• 6 cups of mashed potatoes
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of butter
• 1 tablespoon of parsley finely diced
• 1/2 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 small onion diced into very small cubes
• 1 green pepper diced into very small cubes
• 1 pinch of black pepper
• 1 pinch of oregano
• 2 tablespoons of mashed garlic
• 2 eggs
• 1/2 cup of evaporated milk
• Salt

Direction:


Before starting to cook: Butter up a 3-inch tall baking pan. Heat up the oven to 350 °F.

1. Season the meat with salt, pepper, onions, green pepper, and oregano. Or simply use Sofrito. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks evenly. Add two tablespoons of water and the tomato paste, Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
2. Mix the milk, butter, eggs, garlic, parsley and salt to taste, add the mashed potatoes and mix well. Put half of this mixture in the baking pan, cover with the meat and finally cover with the remaining potatoes. Bake until the top is light golden. Let cool down, take out of the mold, cover with the mozzarella and put in the oven until the cheese melts.

Potabello Mushroom Burger

You Will Need


1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

What to Do


1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.

2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.

3. Drain and discard marinade from onions.

4. Coat grill rack with nonstick cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.

5. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. 

 

Slow Cooked Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy

Sesame Steaks

You Will Need


1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)



What to Do



1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.

2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.

3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).


.

Wild Mushroom Cheese Burger

You Will Need


2 tbs. olive oil
1 tbs. unsalted butter
12 oz. (about 1 1/2 cups) assorted mushrooms (such as cremini, lobster, chanterelle, and stemmed shiitake), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tbs. chopped fresh thyme leaves
2 tbs. chopped fresh flat-leaf parsley leaves
1 1/2 lbs. ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tbs. canola oil
4 slices sharp Cheddar cheese
4 hamburger buns, split; toasted, if desired
Chipotle Ketchup 

What to Do




1. Heat olive oil and butter in large sauté pan over high heat until almost smoking. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add shallot, season with salt and pepper, and cook until mushrooms are golden brown, about 5 minutes. Stir in thyme and parsley and transfer to bowl.
2. Divide meat into 4 equal portions (about 6 oz. each). Form each portion loosely into 3/4-inch-thick burger and make deep depression in center with your thumb. Season both sides of each burger with salt and pepper.
3. Brush burgers with canola oil, and grill on high, turning once (for beef, 7 minutes for medium-rare or 10 minutes for well; for turkey, cook through, about 10 minutes). Top each with a slice of cheese, and use a basting cover to melt cheese during last minute of cooking.
4. Place burgers on bun bottoms and top each with Chipotle Ketchup, if using, and large spoonful of mushrooms.

Cover with bun tops and serve immediately.

 



.

Asian Marinated Flank Steak

 

 

Ingredients

• 3  tablespoons  hoisin sauce
• 2  tablespoons  water
• 2  tablespoons  rice vinegar
• 1  tablespoon  low-sodium soy sauce
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  dark sesame oil
• 1/4  teaspoon  freshly grated nutmeg
• 1/8  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  (1-pound) flank steak, trimmed
• Cooking spray

Preparation

1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
2. Prepare grill or grill pan to medium-high heat.
3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.

Grilled Tequila Flank Steak

Ingredients

• 1 cup roughly chopped garlic (approximately 3 bulbs)
• 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
• 1/2 cup clear tequila
• 1/4 cup soy sauce
• 1 bunch roughly chopped cilantro, leaves and stems
• 1 jalapeno pepper, seeded and diced
• 1 serrano pepper, seeded and diced
• 1 teaspoon cumin powder
• 1 tablespoon freshly cracked black pepper
• 1 1/2 to 2 pounds flank steak

Directions

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Recipe courtesy Guy Fieri

Beefsteak (Filipino Style)

Ingredients 

1 Flank Steak, thinly sliced
1/2 cup light soy sauce
1/2 cup dark soy sauce
1/4 cup water
Juice of 1-2 lemons
2 tablespoons of vegetable oil
2 large onion, sliced in rings
3 cloves of garlic (minced)
1 tsp Ginger (minced)

Directions 

In a pan add the beef, along with the soy sauces, water and lemon juice. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. If it's too sour, add more soy sauce or if too salty, add more lemon juice. It should be a balance of sourness and saltiness.
Once tender, remove the liquid to a bowl and leave aside. Let any remaining liquid in the pan evaporate off then add the oil. Gently fry the beef for a couple of minutes then add the remaining ingredients. Cook till the onions are translucent and still have a little crunch. Add back the liquid and let simmer for another 2 minutes.
Serve with steam rice.

** today, once the meat was browned, I added everything to the crock pot and cooked there (had to run a few errands and didn't want to babysit hehehehe) on low for 2 hrs... it was AWESOME....

Crock pot Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy