ChuckStoddard

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Easy Tex-Mex Hash

  • 1 lb. ground beef
  • 1 T. oil
  • 3 c. frozen O’Bien potatoes with onions and peppers
  • 1 c. Old El Paso thick ‘n chunky salsa
  • 2tsp. chili powder (opt.)
  • 4 oz. (or 1 c.) shredded Colby-Monterey Jack cheese blend

Brown beef, discard drippings. Remove beef and add potatoes to pan. Cook and stir 8-10 minutes until browned. Stir in salsa, chili powder, and beef. Cook 5-8 minutes until heated. Sprinkle with cheese, cover and cook until melted.

Jambalaya

2 T. Butter
1 med. green pepper, chopped coarsely
1 lb. cooked Polish sausage (cut into 1/2″ slices)
1 med. onion
1 lb. frozen shrimp
1 (16 oz.) can tomatoes, undrained, cut up
1 (10-3/4 oz.) can condensed chicken broth
1 (6 oz.) can tomato paste
3/4 c. uncooked regular rice
2 tsp. sugar
1 tsp. thyme leaves*
1 bay leaf*
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper

*may substitute with Italian spice

Melt butter in large pan; saute onion for 2-3 minutes. Stir in remaining ingredients; blend well. Cover and simmer for 20-30 minutes, until rice is tender and liquid has been absorbed, stirring occasionally.

Yields 8 servings.

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