14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)
14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning
1 tbsp salt
1 tbsp pepper
½ tbsp garlic powder
½ tbsp chili powder
16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded
Dice the onions. Rinse & drain all cans of beans.
Crumble & brown beef in a large pot over medium high heat.
Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
Reduce heat to low, add beef broth, taco seasoning & stir to mix.
Cover pot & let soup simmer on low for 30 minutes.
Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
2 lbs. well trimmed, boneless leg of lamb, cut into
2 tbsp olive oil or cooking oil
2 large onions, chopped
3 cloves garlic, minced
1 14 oz. can beef broth
1 tbsp cornstarch
2 tbsp cold water
1 c. pitted dates
1 c. dried apricots
Hot cooked couscous or rice
¼ c. toasted slivered almonds
Orange peel curl (optional)
In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture.
In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender.
Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.