Yield: 4 Servings
|1 pounds||Lean ground beef|
|1 cup||Chopped onions|
|½ cup||Diced poblano chile or green pepper|
|1 tablespoon||Chili powder|
|¼ teaspoon||Cinnamon and cumin|
|28 ounces||Whole tomatoes in puree; canned|
|⅓ cup||Raisins; (optional)|
|\N \N||Cooked rice|
1. Cook beef in large skillet over medium-high heat until browned, 2 to 5 minutes. Add onions and chile; cook 3 minutes more. Add chili powder, cinnamon, cumin and salt; cook 30 seconds.
2. Add tomatoes in puree, breaking up tomatoes with back of spoon, and raisins. Cook, stirring occasionally, over medium heat 15 minutes.
Cooking time: 20 to 25 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved Serving Ideas : Serve with rice.
NOTES : We based this ground-beef entree on the Spanish seasonings in picadillo--a blend of hot chiles and sweet spices. Can be frozen up to 1 month
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997