Small Recipes...One-Pot Chuckwagon Chow

Here’s a recipe from "Taste of Home Down HomeCooking for 1 or 2" that’s similar to others I’ve made, but it’s great to have it already cut down to just the right size for two.                    

I made it in my 8 inch diameter, number 5 Griswold cast iron skillet.  It’s a twenty-minute meal that’s basically an easy can opener type recipe for me, I already keep frozen chopped onion and pepper in the freezer, and I patty up hamburger for the freezer, and two of them were the right amount for this recipe.  I freeze the leftover beans and tomato sauce flat in freezer bags, and keep them in my use-it-up stash in the freezer.  You can sub in frozen corn or a half can of golden hominy for the corn.  

Serve it with a few crackers and a small side salad and you have a hearty, high-fiber meal in a hurry with no leftovers.  This is one way to use a half can of kidney beans left from Bean and Bacon Salad for 2.  

              One-Pot Chuckwagon Chow  

     1/3       pound  lean ground beef  

  1              small  onion -- chopped 

     1/4       cup  chopped green pepper 

  1              garlic clove -- minced 

  1              can  whole kernel corn -- (7 ounces) drained 

     3/4       cup  cooked or canned kidney beans -- rinsed and drained 

     1/2       cup  tomato sauce 

  1              tablespoon  chili powder 

     1/8       teaspoon  pepper 

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

Yield:  Makes 2 servings

Each serving:  488 Calories; 17g Fat (30.8% calories from fat); 32g Protein; 54g Carbohydrate; 21g Dietary Fiber; 57mg Cholesterol; 480mg Sodium.