Add
ground bean sauce and mix to coat pork belly, then add soy sauce, reserved mushroom soaking liquid, star anise, and cinnamon sticks.
Not exact matches
The filling is a mixture of lean
ground beef and refried
beans — each taco got about 2 - 3 tablespoons of filing, then half a slice of American cheese and some taco
sauce.
«A base is created from a heap of glistening limp spaghetti noodles; they in turn are topped by a deliriously spiced
sauce of finely
ground beef, then
beans, then raw onions, and finally a fluffy crown of cheddar cheese.»
1 large white onion one large green pepper 2 cloves of garlic minced 1 can of diced tomoatos (not drained) 1 can tomato paste 1 can of tomato
sauce 1 can of kidney
beans 1 can of chick peas 1.5 pounds of
ground beef
Hoisin
sauce 1/2 cup soy
sauce 1/4 cup peanutbutter or black
bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly
ground black pepper hot
sauce, according to taste
ground pork 1 tbsp hot
bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy
sauce 3/4 cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t
Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground cumin 1t
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot
sauce salt + pepper 425g / 14oz Can Borlotti
beans, rinsed + drained 1C Almond meal (whole almonds finely
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely
ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili
beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon
ground cinnamon 1 teaspoon
ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly
ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco
sauce or 1 cup salsa 1 — 14 ounce can black
beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
Start with the standard ingredients like
ground meat,
beans, onion, tomato
sauce, and chili powder.
1 tablespoon olive oil 1 pound 93 % lean
ground beef 2 medium onions, diced 8 cloves garlic, minced 1/3 cup chili powder 1 tablespoon
ground cumin 2 bell peppers, diced 8 ounces cremini mushrooms, chopped 16 ounces tomato
sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney
beans, drained and rinsed 1 jalapeno, seeds removed and minced (optional)
1 cup of cannellini
beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy
sauce, if you prefer) 1/4 teaspoon of salt fresh
ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon
ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato
sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black
beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili,
ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy
sauce small bunch of parsley bunch of swiss chard mung
bean or rice noodles lemon juice, or lime juice
1 cup dried white
beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons
ground cumin 1 teaspoon
ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada
sauce Chopped cilantro, for garnish
Full of spicy Tex - Mex flavor, this border - state variation of baked
beans bulks up with a hefty helping of browned
ground beef and adds a nice dose of barbecue
sauce.
Recipe by Check full recipe at Ingredients:
beans, black
beans, cherry, cherry tomatoes, cumin, corn, parsley, salsa, tomatoes, onion, oil, water,
sauce,
ground cumin, avocados,...
For the patties: 2 lbs
ground chicken breast 1 sweet onion, peeled and grated 1/2 can black
beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo
sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
ground white meat turkey breast Chili powder Worcestershire
sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney
beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste like)
Ours calls for lettuce, kidney
beans, tomatoes, taco
sauce, avocados, shredded cheddar cheese,
ground beef, taco seasoning packet, Doritos and thousand island dressing.
for the mung
bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly
ground black pepper — to taste mung
bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini
sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black
beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy
sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean
ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato
sauce 1 cup 2 cans black
beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney
beans, drained 1 15 - ounce can black
beans, drained 1 15 - ounce can red
beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot
sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb
ground chicken or turkey 1 tbsp sugar 1 tbsp soy
sauce 1/2 tbsp fish
sauce juice of one lime 1/2 red bell pepper, chopped 1 cup broccoli handful of fresh basil leaves handful of
bean sprouts
Packed with hearty
ground beef and kidney
beans and laced with a smoky tomato
sauce, Trisha's next - level comfort food is especially decadent, thanks to the addition of two melty cheeses.
Red kidney
Beans in a Chilli Sauce Ingredients Red kidney beans * (53 %), Tomato Puree *, Water, Cane Sugar *, Rice Flour *, Sea Salt, Spices *, Ground Oregano *, Onion Powder * * = Certified Organic Ingredients Please note: Although we make every effort to ensure this information is correct and accurate, we can not be held liable in instances where it
Beans in a Chilli
Sauce Ingredients Red kidney
beans * (53 %), Tomato Puree *, Water, Cane Sugar *, Rice Flour *, Sea Salt, Spices *, Ground Oregano *, Onion Powder * * = Certified Organic Ingredients Please note: Although we make every effort to ensure this information is correct and accurate, we can not be held liable in instances where it
beans * (53 %), Tomato Puree *, Water, Cane Sugar *, Rice Flour *, Sea Salt, Spices *,
Ground Oregano *, Onion Powder * * = Certified Organic Ingredients Please note: Although we make every effort to ensure this information is correct and accurate, we can not be held liable in instances where it is...
Hoisin
sauce, 1 T.
ground bean paste, 1 t. five spice powder.
1 pound dried small white
beans 8 fresh Anaheim chilies 1/4 cup (1/2 stick) unsalted butter 2 large onions, chopped 1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (whole milk or 1 % would work too) 4 cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot
sauce 1 tablespoon
ground cumin 2 teaspoons salt 1/2 teaspoon pepper
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly
ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups
bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai
sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai
sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
1 large spaghetti squash 1 1/2 lbs
ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black
beans 1 12 oz can tomato
sauce 1 C salsa (whatever you have on hand — I used black
bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean
ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black
beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot
sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black
Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon
Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado
Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle pepper in adobo, minced + 1 T.
sauce 1 t.
ground cumin 4 dashes cayenne pepper 1 can pinto
beans, drained and rinsed 1 can black
beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa
For this recipe, I used an extra-lean
ground turkey, green
beans, and a delicious, flavorful homemade tomato
sauce which makes all the difference on this dish.
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black
beans, rinsed and drained Juice from 2 limes 2 teaspoons of
ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco
sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white
beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo
sauce + 2 teaspoons
sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon
ground coriander 1 tablespoon
ground cumin 1 lb.
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot
sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon
ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of
beans - I used black and kidney but any are fine!
2 15 - ounce can black
beans, drained and rinsed 1 15 - ounce can red kidney
beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon
ground black pepper 3 - 4 dashes of your favorite hot
sauce
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly
ground black pepper to taste 2 teaspoon chipotle hot
sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked
beans of choice (e.g., black
beans, adzuki
beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon
ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black
beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada
sauce 2 cups shredded Mexican cheese
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of
ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili
bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot
sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp
ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto
beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon
ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly
ground black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy
sauce (optional) 1 tablespoon finely chopped fresh cilantro
Lunch - brown rice + black
beans,
ground chicken, mozzarella cheese, banana peppers, hot
sauce, broccoli / green
beans OR chicken breast, peppers, broccoli, carrots, cauliflower, sweet potato, grass fed butter
2 cups tomato
sauce 2 tablespoons tomato paste 1 tablespoon molasses 2 tablespoons vegan Worcestershire
sauce 2 teaspoons Dijon mustard 1 tablespoon brown sugar 4 tablespoons olive oil 2 pounds portobello mushrooms, diced 1-1/2 cup onions, diced 1/2 cup red bell peppers, diced 2 tablespoons garlic, minced 2 tablespoons jalapeno chili, minced 1 teaspoon kosher salt 2 cups kidney
beans, cooked 1/4 teaspoon black pepper,
ground 6 toasted sesame buns
2 lb
ground beef (or bison, turkey or chicken)(or sub drained and rinsed black
beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp
ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp black pepper 1 tbsp cacao powder (optional) 1/4 tsp red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato
sauce sea salt black pepper
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM
SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly
ground pepper (to taste) GREEN
BEAN CASSEROLE: 2 pounds green
beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
1 can Las Palmas Green Enchilada
Sauce, divided2 tbsp freshly
ground black pepper2 garlic cloves, minced4 (5 oz) swordfish steaks, 3/4 inch thick1 1/2 cup frozen corn1 / 2 cup black
beans, drained rinsed2 tbsp chopped fresh cilantro
Layers of hearty seasoned
ground beef &
beans, cheeses, a layer of red enchilada
sauce and chopped tomatoes and cilantro leaves makes it a perfect dinner to satisfy any craving.
Ground chicken (or turkey),
beans, tomatoes, and enchilada
sauce form the base of this simple chili.