Tuesday, December 05, 2006

Beefy Salsa Dip

1 lb Lean ground chuck
1 cn Whole tomatoes; chopped up
---w/ juice
3 sm Idaho potatoes; peeled,
-- halved and thinly sliced
1 Rib celery; bias sliced
1/2 sm Onion; chopped
1 cn Cream of Polano Pepper Soup
1 ts Paprika
1 ts Dry mustard
1/2 ts Chili powder
1/2 ts Cumin
1/4 ts Red pepper
Freshly ground pepper ~
6 tb Sour cream
Picante sauce ~
Put the ground beef and the spices in an iron skillet with about 1 tablespoon water. Brown beef over low heat about 10 minutes, until almost done. Break up the meat as it browns. Stir in potatoes, onions, celery and chopped (canned) tomatoes with juice. Pour the soup over the top of the mixture and stir in. Simmer about 20 more minutes, until potatoes are tender. Remove from heat. Before serving, mix in sour cream and picante sauce to taste. Serve with tortilla chips.


Post a Comment

Links to this post:

Create a Link

<< Home