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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Hereâs the hearty, stick-to-your-ribs dinner youâve been looking for! Fire-roasted tomatoes, Cajun seasoning and chili powder add a nice dose of heat to this crowd-pleaser. âShelisa Terry, Henderson, Nevada Ingredients:
3 pounds ground turkey or beef |
2 medium onions, chopped |
2 medium green peppers, chopped |
3 celery ribs, chopped |
3 tablespoons cajun seasoning |
2 tablespoons chili powder |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
hot cooked rice |
Directions:
1. In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder, salt and pepper; cook 2 minutes longer.
2. Save 4 cups for Mexican Tater-Topped Casserole or save for another use. Stir the beans, tomatoes and soup into the remaining mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve with rice. Yield: 8 servings.
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