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    • СОЛАРИС ЕООД - Силистра
    • СОЛАРИС ЕООД - Силистра
    • СОЛАРИС ЕООД - Силистра

    7 Important Lessons I’ve Learned About Using Spices

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    • 2 pounds ground beef
    • 1 large onion, chopped
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1 can (12 ounces) tomato paste
    • 1 can (15 ounces) tomato puree
    • 2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 2 teaspoons salt
    • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
    • 1 package (10-1/2 ounces) corn chips
    • 2 cups hot cooked rice

    Related Recipes


    1 In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes.

    2 Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender.

    3 Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce. Yield: 20 servings.

    In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1-1/2 hours.

    Prep: 20 min. Cook: 3 hours

    Kitchen Tips

    • Cooking spices in a bit of fat for a minute or two (known as blooming them) helps take off the raw edges and encourages flavors to meld. After draining meat, try cooking it with seasonings for a minute before adding other ingredients.
    • Make-ahead tip: Cook the beef and bean mixture a day or two in advance.
    • Sliced jalapenos or bell peppers, minced cilantro and/or chopped green onions can be added if you crave a bit more flavor and color that pops.

    Nutritional Facts

    1 serving: 522 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1200mg sodium, 47g carbohydrate (9g sugars, 8g fiber), 27g protein.
    Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

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