This recipe is one that I made for many years when my children were young. One of my children actually cut this recipe out of a library book about 20 years ago! I know, I know, but after I read the riot act, I must admit that I kept the page with the recipe on it and it is now yellowed and sitting in my old recipe box. I still make it regularly, with some additional ingredients & serve it with grated cheddar or monterey jack cheese and a big bowl of tortilla chips. You can make this a vegan dish by omitting the cheese and using ground round (soy) instead of ground beef.
Ingredients:
1 tbsp olive oil
1 lb extra lean ground beef, chicken or turkey
2 envelopes taco seasoning mix
1 jar (700ml) sugo casa stewed pureed tomatoes with basil
1 can diced plum tomatoes in their juice
2 cups frozen or canned corn (optional)
1 tsp garlic powder
1 tsp dried red hot chili peppers
1 tsp freshly ground black pepper
2 cans (14 oz each) baked beans in tomato sauce
2 cups salsa (mild, medium or hot)
2 cups chicken or vegetable broth
2 cups water
grated cheddar, mozzarella or monterey jack cheese
1 large bag tortilla chips
Directions:
1) In a large sauce pan with a heavy bottom, heat olive oil over medium heat. Add ground meat or ground round. Break up with a fork and cook thoroughly.
2) Stir in taco seasoning mix, garlic, chili peppers and beans.
3) Add remaining ingredients (except cheese and chips); bring to a boil and then reduce heat to low. Cover partially and simmer for about 30 minutes, stirring occasionally.
Ladle into large bowls and top with grated cheese. Use tortilla chips to scoop.
Makes about eight servings.
