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Ingredients
- 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
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Directions:
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
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