Here’s another really good recipe for using
your home-canned or frozen hamburger mix. For the
photo, I used some black bean and corn salsa and red beans that I wanted to
get out of the pantry. You can make this
as hot as you wish; but this mixture is a good one for most folks.
We like it
with small tossed salads and corn muffins with fruit for dessert; all ready in
less than half an hour. Top with
shredded cheese, salsa and/or sour cream if desired. Hamburger Mix recipe HERE
Chili and Beans
1 Pint
Hamburger Mix
½ Cup Tomato Juice -- or water or
salsa
15 Ounces Kidney Beans, Pinto Beans
or Chili Beans, Canned or cooked
1 Tablespoon Chili Powder -- (or
less, to taste)
½ Teaspoon Cumin Seed -- optional
2 Teaspoons Garlic -- minced
Combine
ingredients. Simmer 15 minutes.
4 Servings
"Farm Journal Freezing and Canning Cook
Book 1963”
Per Serving:
311 Calories; 16g Fat (45.0% calories from fat); 17g Protein; 27g Carbohydrate;
7g Dietary Fiber; 48mg Cholesterol; 1180mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat;
2 Vegetable; 2 1/2 Fat.
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