[CH] Recipe
Alan Lautzenheiser (alautz@bright.net)
Wed, 02 Aug 2000 11:07:43 -0500
I made a batch of Mexican Chile/Dip last night that turned out pretty
good. Recipe makes around 4 quarts.
Brown 2 pounds of ground beef. I slice 4 jalapenos and one habanero
pepper along with one medium onion (diced) to fry with the meat.
Add 2 large cans of refried beans and 2 packages of velveeta Hot Mexican
cheese. I also stir in a pint of my homemade salsa for the addition of
flavor.
If being used as Mexican chile, I top it with diced onions, shredded
cheese, sour cream, sliced hot peppers of your choice, and crushed
tortilla chips.
I sometimes add dry taco seasoning to the meat as well.
The amount of peppers and salsa added could be determined by individual
taste.
I generally freeze some in pint and quart containers. As an empty-nester
now that my boys are raised, I don't always feel like cooking when I get
home from work. I tend to make a lot of soups and dishes when things are
fresh here in Ohio and freeze them so I can heat 'em up in the winter.
I'll be making a big batch of my Hot Pepper Vegetable Beef Soup in the
near future. I usually just add some of this and some of that until I
get it tasting the way I want it but if anyone is interested I will try
to get some more or less accurate measure of stuff.
Alan