One of my all time "dump-it-all-in" recipes. It is on my mind because this is what I cooked for supper tonight. I can freeze the left-overs and serve another evening (no cooking -- Hurray!). This is always a hit at those pot-luck suppers, too. The men really like it.
Okie (or Texican) Beef Dump
- In large, heavy skillet, brown 1lb xtra lean ground beef; 1 chopped onion; 1 chopped stalk of celery.
- Dump into a 3-qt casserole--
- the meat mixture;
- 16oz can beans drained (red kidney, pinto, or 2 cups of those delicious home done Anazi beans);
- 12oz can vacuum packed corn (or 1 1/2 cup frozen corn);
- 4oz can drained chopped green chilies (more if you like it hotter);
- 2oz jar drained chopped pimento;
- 8oz can tomato sauce;
- 1tsp granulated sugar;
- 1 garlic clove, well-minced or crushed;
- 1 tsp freshly (this is important) ground cumin seed;
- 1 tsp freshly ground black pepper;
- 1tsp salt.
Stir well; cover loosely; microwave at HIGH for 4-6 minutes, stirring after 2 minutes.
Let rest for 5 minutes; reset microwave to MEDIUM; cook for 8 minutes; let rest for 5 minutes. This can be repeated as long as necessary and this dish only gets better the more it is reheated.
To serve: spoon each serving into a large flat soup "plate;" make a ring around the edge of slightly crushed corn chips (Fritos) and top with grated Mexican blend cheese (or cheddar); cover & wait for the cheese to melt or microwave at MEDIUM HIGH until cheese melts; hit with a dollop of sour cream and serve.