1 or 2 pounds ground chuck or small 3 cubed boneless chicken breast
1 bell pepper
3 cloves minced garlic
1 teaspoon chili powder
salt and pepper to taste
optional pinch of cayenne pepper
1 can whole kernel corn drained
1 can black beans drained, red beans or pinto beans can be used
1 15 ounce can diced tomatoes
1 small can tomato sauce (1 cup) or store bought in a jar
1 teaspoon chopped fresh cilantro or parsley
2 teaspoons Worcestershire sauce
Optional Toppings: sour cream, shredded cheese, olives, salsa, jalapeno
Use Below As A Topping And Making Different Meals add additional shredded cheese on top!
8 to 10 flour or corn tortilla's
Favorite Cooked Pasta
In a hurry? Pour over Torilla chips for a quick snack. Use chips, add shredded cheese, black olives and sour cream
For the sauce:
In a large fry pan saute hamburger (or chicken) with peppers in 1/4 cup water and 2 teaspoons olive oil till pink is gone, drain some of the excess oil from the meat. Add the garlic, cook 1 minute. Add the tomatoes, corn, beans and seasonings. Simmer for 30 minutes on low. Your sauce is ready to use on the three suggestive versions!
For Pasta Version: Boil Pasta to package directions. Drain. Add to casserole dish top with cheese and bake till hot and bubbly.
For Rice Version: Boil rice to package instructions. Pour into casserole dish, bake with cheese on top until melted.
For Tortilla Version: Line a casserole dish with tortilla like a lasagna. First layer tortilla some of the Tex Mex mixture, cheese and repeat ending with cheese. Bake at 400 degrees until cheese is hot, bubbly and browned.
+claudia lamascolo Author
If you enjoy Southwest Cuisine, try some of these recipes:
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding Recipe
Southwest Crockpot Corn Pudding
Southwest Potato Salad
Southwest Cheddar Scones