CORNY CHILI
"This is so delicious and simple that I had to share it," Marlene Olson says of her heartwarming recipe. "I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili," adds the Hoople, North Dakota reader.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1311mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 10g fiber), Protein 32g protein. Diabetic Exchanges
CHEESY CORN-STUFFED TOMATOES
My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.
Nutrition Facts :
GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE
Steps:
- Heat grill to medium.
- Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
- Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
- Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.
MEXICAN CORN CHILI
Make and share this Mexican Corn Chili recipe from Food.com.
Provided by DaHomeCooker
Categories Mexican
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients except sour cream and cheddar to large non-stick frying pan on high.
- Cook on high stirring often to keep from burning.
- Cook until the vegetables are tender, reduce to low.
- Add in sour cream and combine.
- Server over rice with cheddar cheese on top.
- Serve Hot sauce on the side to kick it up.
Nutrition Facts : Calories 207.7, Fat 11.3, SaturatedFat 4.9, Cholesterol 49.2, Sodium 102.4, Carbohydrate 11.2, Fiber 2.1, Sugar 4.5, Protein 15.9
STUFFED AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
TOMATOES STUFFED WITH CORN CHILI
From an August 1996 issue of Woman's Day magazine, this is from one of the clippings I found while helping my mom clean out a kitchen closet. This is outstanding with the summer's fresh veggies and a great dish for any bbq!
Provided by loof751
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut 1/2 inch off the tops of the tomatoes and scoop out the flesh, leaving a shell. Mince the garlic. Chop the red pepper. Seed and mince the jalapeno.
- Melt butter in a medium skillet over medium heat. Add garlic and cook until softened. Add corn, red bell pepper, jalapeno, and salt. Cook, stirring occasionally, until heated through.
- Spoon mixture into tomato shells. Top with bread crumbs.
- Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.
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