FIESTA-TWISTED BRUNSWICK STEW
Traditionally made with game meat, this updated Brunswick stew, using spicy sausage, is a modern mom's best friend. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 9 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- Crumble chorizo into a small skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Transfer to a 6-qt. slow cooker. Add the potato, onion, green pepper, jalapenos, tomatoes, marinara sauce, corn, Cajun seasoning, garlic, sugar, pepper and salt., In a small bowl, combine flour and broth until smooth; stir into slow cooker. Add the chicken. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender, adding green beans and cilantro during the last 2 hours of cooking., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to slow cooker; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 358 calories, Fat 11g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1188mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
FIESTA STEW
Here is the third recipe that my friend Georgia shared in our local newspaper, The Journal Gazette. This combines beef with vegetables and apples to make a savory stew. It is wonderful! Don't be scared off by the long list of ingredients - I'll bet that you have most of them in your pantry or vegetable crisper.
Provided by Acerast
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
- Add the beef cubes and toss to coat.
- Heat the oil in a large, heavy pot over medium-high heat.
- Brown the beef on all sides, in batches if necessary.
- Return all of the beef to the pot and add beef broth and apple juice.
- Cover and simmer over medium heat until the meat is tender, about 1 hour.
- Add the potatoes, onions, diced tomatoes, green chilies, tomato sauce and honey; cook for 20 minutes.
- Add bell peppers and cook for 10 minutes.
- Add the apples and kidney beans, cover and simmer until the apples are tender, about 15 minutes.
- Serve in shallow bowls garnished with parsley and shredded cheese.
Nutrition Facts : Calories 596.3, Fat 18.8, SaturatedFat 5.9, Cholesterol 66, Sodium 802.9, Carbohydrate 74.3, Fiber 12.1, Sugar 21, Protein 35.2
MEXICAN FIESTA PLATTER
This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
BEEF SKILLET FIESTA
My husband grew up with this meal and still loves it! Kid-friendly and can add or subract ingredients without losing much flavor. We make this all the time.
Provided by longhornmel
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the beef boullion cube in the 1 cup of water.
- Brown beef and drain.
- To the beef, add onion, green pepper, seasonings, tomatoes, corn, and bullion with water.
- Bring to a boil.
- Stir in rice and remove from heat.
- Cover.
- Let stand 5 mintues, fluff with fork.
FAST FIESTA SOUP
"This spicy soup was served at a very elegant lunch, and the hostess was deluged with requests for the recipe," reports Patricia White of Monrovia, California. The colorful combination is a snap to throw together...just open the cans and heat.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges
MEXICAN FIESTA STEAK STIR-FRY
The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare! -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 473mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
FIESTA CHICKEN & SAUSAGE STEW
Hearty Supper meal, feeds those teenagers and hungry men too. I like to to make extra for leftovers.
Provided by Leona L.
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine oregano, marjoram, mustard, salt, pepper & cayenne. Rub over chicken. Cover and refridgerate for 1 hours
- In large skillet, heat 1 Tbls of oil and brown the sausages, remove to a plate, add the other 1 Tlbs of oil and brown chicken, put into large casserole.
- Drain fat, cook garlic and carrots stirring for 7-9 mins, add peppers and cook for another 2 minutes
- Arrange veggies and sausage over the chicken.
- Add tomatoes to skillet and bring to a boil scraping up the bottom of pan pour over chicken, veggies and sausage.
- Bake uncovered for 30 mins at 400, basting often. Add zucchini, cover and bake, basting often for 15 - 30 mins or until chicken juice runs clear.
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