Wednesday, March 19, 2008

Mexican Topping Mix

1 lb. extra lean ground beef
1 clove of garlic
1 small onion
1 15 oz. can red kidney beans
1 6oz. tomato paste
1/2 cup water
2-3 teaspoons chili powder
1/2 teaspoon sugar
1/2 teaspoon salt and pepper (as desired)

Cook meat and onion--add beans, tomato paste, water, chili powder, salt and sugar. Cook 8-10 minutes. Let stand 5 minutes. Left-overs freeze well.

Suggestions: You can serve it on tacos, baked potatoes, burritos, tortilla chips, or omlettes. You can add sour cream, tomatoes, picante sauce, lettuce, and grated cheese.

This is KSL's recipe. It has been a favorite of ours, but we have only tried it on baked potatoes.

2 comments:

Marilyn said...

Yay! I've been waiting and hoping to see one of your recipes! Emily always talks about the fun recipes you use. This one sounds really good - I'll leave out the onion for Gary's sake.

Emily said...

This was really good tonight on baked potatoes. Abby especially liked it. I had black beans, so that's what I used. I didn't have chile powder so I just used cumin, oregano, and some ancho chili. It worked out.