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Food Art Friday for June 26th
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Submit your food art or found food art photos to info@foodaskew.net!
Submitted by Joe
Serves 6-8
1 lb. lean ground beef | ½ c. onions, diced | |
15-16 oz. black beans (1 can) | 15-16 oz. pinto beans (1 can) | |
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 |
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.
6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod
1 c. long-grain white rice, uncooked | ½ tsp olive oil | |
1 c. onions, chopped | 1 c. celery, sliced | |
1 clove garlic, minced | 15 oz. pinto beans, canned, drained, & washed | |
8 oz. no-salt-added tomato sauce | ½ c. water | |
1 tbsp ketchup | 1 tsp chili powder | |
¼ tsp hot pepper sauce |