"cybercat" > wrote in message
.. .
>
> "cybercat" > wrote in message
> ...
>> All that Tex Mex talk got me craving this, so I got a couple of pounds of
>> ground sirloin, browned it with a large chopped onion, tossed in three
>> fat garlic cloves, then chili powder and red pepper flakes. After the
>> chili had cooked for a minute or two I added a couple cups of water and a
>> little chunky salsa, just for the bits of tomato and green peppers.
>> Brought it to a boil, lowered it to a simmer, simmered it uncovered for
>> about 15 minutes to reduce it, tasted it, and found it lacked "tang" so I
>> added a dash of Texas Pete.
>>
>
> I forgot a few things: I crushed then diced the garlic, added a ton of
> fresh
> cracked black pepper, and for the last simmer, dumped in a whole bunch
> of frozen corn, a Pictsweet brand that has both white and yellow kernels.
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com
>
I've never added corn but do something similar.
Taco Hamburger Helper
1 pound ground beef
1 can rotel tomatoes
1 onion diced
4 cloves of garlic crush and diced
2 Jalapeno peppers diced (optional to taste)
1 lb of elbow macaroni (other styles can be used as well)
1 package of Old El Paso Taco seasoning (brand optional or home made)
1 tbl spoon cayenne pepper (or to taste)
1 cup low salt beef broth (chicken can also be used or water)
1 to 2 tbl spoons of Salsa (your favorite brand)
1 tbl spoon of crushed red peppers (or to taste)
salt and pepper to taste
olive oil
In a large skillet over medium heat, sauté the onions and jalapenos in olive
oil until onions are translucent, about 5 to 10 minutes. Now add ground beef
to the skillet and brown with onions and peppers. Salt and pepper to taste.
Once meat is browned add garlic, rotel tomatoes, cayenne pepper, crushed red
peppers and broth. Bring to a boil the turn down to a simmer. Allow to
reduce. You can now add your pasta to a boiling pot of water. Once pasta is
cooked to your taste add pasta to skillet and mix completely. You can add
cheese to the top of this when serving and it is better the next day
reheated.
--
Joe Cilinceon