Tuesday, August 26, 2014

Beef Chili and Sweet Potato

Don't let busy days keep you from a warm, comforting homemade meal! Here's a comfort food meal that is rich with flavour and can be made in a slow cooker or Crock pot.

Rich in Flavour - Beef Chili and Sweet Potato
Beef Chili and Sweet Potato


·         1 lb. lean ground beef
·         1 tbsp.  canola oil
·         1 medium onion, chopped
·         3 cups   sweet potato, diced
·         2 cloves garlic, chopped
·         1 tbsp. cumin
·         1 tbsp. chili powder
·         1 can red kidney beans, drained and rinsed
·         1 can diced tomatoes, drained
·         1 cup Ready to Use No Salt Added Chicken broth
·         1 can Condensed Tomato with Basil and Oregano soup
·         ½ cup fresh cilantro


1.       Heat oil in a large, heavy bottom saucepan over medium-high heat. Add ground beef and brown the meat.

2.       Add the onions and sweet potato. Sauté for 2 minutes or until the onions are translucent.

3.       Add the garlic, cumin and chili powder and cook for one minute. Pour the mixture into slow cooker.

4.       Add the kidney beans, diced tomato, broth and the soup to the slow cooker. Mix well and let cook for 4 hours on high.

5.       Add the cilantro and season to taste. Mix well and Serve.

Happy Cooking


Tuesday, August 12, 2014

D’s Chili Cones - Chili in a bread cone

You'll be surprised how easy it is to make these edible cones filled with chili, cheese and corn chips.

·         6 waffle cones
·         Heavy-duty aluminum foil
·         Non-stick cooking spray
·         1 (11 ounce) tube refrigerated French bread loaf
·         2 cans chili (if you’re in a hurry) or make this easy chili recipe
·         1 cup shredded cheddar cheese
·         Corn chips

Here's A Short Video

1.       Preheat oven to 350 degrees.
2.       Carefully cover each waffle cone with a layer of aluminum foil. Spray outsides with non-stick cooking spray. Set aside.
3.       Open tube of bread dough. You should have a long roll. Cut it into 6 even pieces with a pizza cutter or sharp knife. Take one lump of dough and place it on a flat, clean surface. Roll it back and forth with hands until you have a long, thin snake. Continue to do this until it measures 36-inches.
4.       Take the strip of dough and begin wrapping it around the foil-covered cone, starting at the bottom and working your way up. Press the end into a lower layer to seal. Set this on a baking sheet lined with parchment paper. Do this for the remaining lumps of dough and cones.
5.       Place the cones into a preheated oven and bake for 15-20 minutes at 350 degrees (F) until golden brown.
6.       While the cones are baking, add the cans of chili into a saucepan and heat on medium-high heat.
7.       Remove the cones from the oven and set them on the counter for a few minutes until they are cool enough to touch. Carefully slide the foil-lined ice cream cones out of the bread cones. Stand them upright in narrow glasses to fill.

Sprinkle a bit of cheddar cheese into the bottom of each bread cone. Now spoon the chili in. Top with corn chips and another sprinkle of cheese. Serve immediately. Enjoy!!
Happy Cooking

Sunday, August 3, 2014

Quick Meatloaf Tacos

This ground beef recipe has a lot going for it -- it’s flavourful, fast and easy to cook.

You can even freeze individual slices right in the taco shell to get a quick microwaveable lunch or dinner to go!

Reheat 45 to 60 seconds right in the shell — no more lunch or dinner blues for you or your family!

·         1 lb. Lean Ground Beef
·         1 taco kit (275 g pack)
·         ½ can (14 oz.) refried beans
·         ½ cup    dry bread crumbs
·         ½ cup EACH frozen corn and diced sweet red pepper
·         ¾ cup shredded Cheddar cheese
Taco fixings (optional): shredded lettuce, salsa, sliced green onion, diced tomato

1.       Combine beef, refried beans, bread crumbs, kit seasoning mix and ¼ cup of the kit salsa. Press into lightly greased foil-lined loaf pan.
2.       Combine remaining salsa, corn, and peppers. Sprinkle on top of meat loaf. Bake in 400°F oven for 40 to 50 minutes until digital rapid-read thermometer inserted into centre of loaf reads 160°F (71°C). Remove from oven and sprinkle with cheese. Let stand for 10 minutes.
3.       Meanwhile, heat kit taco shells according to the package directions. Use foil to lift meat loaf from pan. Cut into 12 slices, placing one slice into each taco shell. Garnish with taco fixings (if desired).

Happy Cooking

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