 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Spice up this winter classic with surprise of salsa and some Italian dressing. Each serving 1 cup. This came from Kraft Food & Family. I have not tried this just posting for safe keeping. Ingredients:
1 lb beef, for stew cut into 1/2-inch-inch pieces |
1 lb pork, for stew cut into 1/2-inch-inch pieces |
1 large onion, chopped (about 3 cups) |
1/2 cup kraft italian dressing, divided |
14 ounces beef broth |
16 ounces taco bell original salsa |
1 tablespoon chili powder |
32 ounces black beans, drained and rinsed (2 - 16oz cans) |
4 cups hot cooked minute white rice |
Directions:
1. Brown meat and onion in dressing in Dutch oven on medium-high heat 5 minutes, stirring occasionally.
2. Add broth, salsa and chili powder; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 1 hour or until meat is tender.
3. Stir in beans; cook, uncovered, 30 minutes. Serve over rice.
4. Substitute: 1 pound each ground beef and ground pork for 1/2 -inch pieces of meat. Top with Knudsen or Breakstone's sour cream.
|
|