Recipe: 4 Recipes Using Tomato Sauce

* Exported from MasterCook *

EASY CHILI RECIPE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Tex-Mex
Beef

Amount Measure Ingredient -- Preparation Method
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4 ea Cloves garlic -- minced
1 t Cumin
1 ea Yellow onion -- - chopped
1 pk Pinto beans*
3 c Beef broth
1/4 ts Cayenne pepper

1,2 lb sirloin tips; cubed 3, 4 T chili powder
*Washed and soaked the night before(drain saute the
beef, onions, garlic,add to the beans, add beef stock,
salt and pepper to taste, cayenne and chili powder,
simmer gently until beans are tender, about 2 1/2
hours. Sometimes i add chili ortega peppers, fresh
vine ripened tomatoes, tomato sauce, i also sometimes
thicken it with masa and water, it depends on the mood
of the day.. Don't hesitate to be creative...chili is
universal and lots of fun to change the ingredients.
You might also try black beans, or a combination.
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Beef, Black Beans and Rice

Serving Size : 6 Preparation Time :0:00
Categories : Beans Beef
Rice Low-Fat/Low-Cal
Garlic

Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
1/2 pound lean ground beef
1 cup chopped onions
1 cup green pepper -- chopped
1 clove garlic -- minced
1 tablespoon lemon juice
1 tablespoon mustard -- prepared
1 teaspoon chili powder
2 tablespoons soy sauce
dash cayenne pepper
1 cup tomato sauce
2 cups black beans, cooked -- drained
3 cups white rice -- cooked

Heat oil in large skillet over medium heat. Add beef, onions,
green pepper, and garlic and saute until tender, stirring frequently.

In a small bowl combine lemon juice, mustard, chili powder, soy
sauce, and cayenne with a small amount of tomato sauce and whisk until thoroughly blended. Stir in remaining tomato sauce, then add to meat mixture.
Add beans and cook for 20 minutes, or until flavors are well blended.
Serve spooned over hot rice.

NOTES : This would be good with ground turkey or turkey kielbasa.
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CHILE CON QUESO CREPES

16 ounces chile (canned or homemade)
2 cups shredded Cheddar cheese
1 cup chopped onion
8 oz. taco sauce
16 large cornmeal crepes

If you like extra spice, add 1/2 teaspoon of chile powder to the cornmeal
crepe recipe. Fill each crepe with about 2 tablespoons each of chile and
cheese and 1 tablespoon each of the onion and taco sauce. Roll up. Arrange
the crepes on a greased baking sheet. Cover them lightly with foil. Bake in
a preheated 400 F oven for 8 to 10 minutes.

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CORNMEAL CREPES

These little suckers are a bit heavier than traditional crepes. As a
result, they work well with heartier filling, like chile or ratatouille.

3 eggs
1 cup milk
2 tablespoons oil or melted butter
3/4 cup all-purpose flour
1/2 cup cornmeal (yellow or white)
1/4 teaspoon salt

Combine all of the ingredients in a blender and blend until smooth. Or,
beat the eggs, then beat in the oil or butter. Add the dry ingredients and
beat until smooth. Let the batter stand, if you wish, or use it
immediately, stirring before each crepe is baked.