Ingredients (like all good cooks, Sam doesn’t follow the recipe exactly. He stirs in a can of whole kernel corn.)
1 lb lean (at least 80%) ground beef
1 can (10 oz) Old El Paso™ medium red enchilada sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 teaspoon chili powder
1 1/2 cups shredded Cheddar cheese (6 oz)
1 box (8.5 oz) corn muffin mix
Milk and egg called for on muffin mix box
Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.
12 Flour Tortillas
12 Teaspoons Cinnamon Sugar
6 Teaspoons Cayenne Pepper
12 Teaspoons Honey
Warm a skillet over medium-high heat. Spray 1 side of a tortilla with cooking spray and place, sprayed-side down, into skillet. Sprinkle tortilla with 1 teaspoon cinnamon sugar; cook for 1 minute. Sprinkle 1/2 teaspoon cayenne pepper over cinnamon sugar layer. Slide tortilla onto a plate and drizzle with 1 teaspoon honey. Roll tortilla tightly and secure with a toothpick. Repeat with remaining ingredients
• 4 bone-in pork loin chops (1″ inch thick)
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 4 tablespoons vegetable oil
• 1 yellow onion , sliced
• 2 cloves garlic , minced
• 2 sprigs fresh thyme
• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth
How to Make Smothered Pork Chops
1. Season the chops with salt and pepper then sear in a cast iron skillet on medium high heat. Set the pork aside.
2. Add the sliced onions to the skillet and let them caramelize.
3. Make the sauce by adding the garlic, thyme, and flour to the caramelized onions. Add the chicken broth and cream.
4. Place the seared chops back into the skillet and simmer on medium low for 15 minutes or until the pork is tender and the sauce has reduced by half.
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
1 to 1 1/4 lb. lean ground beef
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1/2 cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 (8-oz.) can Pillsbury™ Refrigerated Crescent Rolls
1 1/2 to 2 cups crushed corn chips
1 (8-oz.) container (1 cup) sour cream
6 slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce, if desired
Avocado slices, if desired
Heat oven to 375°F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
• 1 small red onion chopped
• 1 medium jalapeno pepper chopped
• Olive oil
• 3 cloves garlic minced
• 4 oz light whipped cream cheese
• 1 1/2 cup salsa
• 3/4 cup half & half
• 3 cups chopped roasted chicken
• 1 Tbsp chopped cilantro
• 1 Tbsp quality taco seasoning
• 1 tsp seasoned salt
• 2 cups shredded Mexican blend OR Monterey Jack cheese divided
• 2 7.5 oz box corn muffin mix
• 1 cup cream style corn
• 1/2 cup buttermilk
• 2 Tbsp butter melted
• Preheat the oven to 375°F. Spray a 3 quart baking dish or oven safe skillet with cooking spray. Set aside.
• To make the filling: In a stove top saute pan, over medium-high heat, cook the onion and jalapeno in a couple drizzles of oil until softened and are beginning to brown. Season with salt and black pepper. Add the minced garlic and saute for 1 minute longer.
• To the pan add whipped cream cheese and salsa. Cook on medium-low just until the cream cheese has melted.
• Add half & half, chicken, cilantro, taco seasoning and seasoned salt to the pan. Stir just until the chicken is evenly coated with the sauce. Pour into the baking dish and sprinkle with 1 1/2 cup cheese.
• In a small mixing bowl, mix together corn muffin mix, cream style corn, buttermilk and butter until the ingredients are evenly moistened. Spread over filling. Top with remaining cheese.
• Bake at 375°F for 30-40 minutes or until the top is golden and the edges are bubbly. Test the center with a toothpick looking for moist crumbs.
• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 small onion diced
• 1 green bell pepper diced
• 1/4 teaspoon garlic powder
• 1 tablespoon worcestershire sauce
• 1/2 cup beef broth
• 1 tablespoon cornstarch
• 4 slices white american or provolone cheese
• 4 rolls
• Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned, about 5 minutes. Remove from pan and set aside.
• Add butter to pan. Once melted, add onion and bell pepper and saute until vegetables brown and onions begin to turn translucent, about 4-5 minutes.
• Reduce heat to low, then return ground beef to pan. Add garlic powder, worcestershire sauce, and beef broth, scraping the bottom of the pan as you incorporate your ingredients.
• Add cornstarch and stir until dissolved. This will thicken the beef broth and create a sauce. If beef looks dry, add 1-2 tablespoons of water.
• Remove from heat. Top meat mixture with cheese slices and allow to set for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls and serve immediately.
Turkey Taco Soup
• 2 tablespoons extra virgin olive oil
• 1 pound ground turkey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 4 ounce can Old El Paso Diced Green Chilies
• 1 packet Old El Paso Taco Seasoning
• 10 ounce can Diced tomatoes with chilies mild
• 15 ounce can black beans drained
• 15 ounce can red kidney beans drained
• 1 cup corn kernels
• 2 cups chicken broth
• 2 tablespoons dry Ranch Dip Seasoning
• 2 tablespoons ground cumin
• 2 cups dry elbow pasta noodles
• Place oil in large pot over medium heat. Stir in turkey, salt, pepper, garlic salt and cook until browned.Stir in green chilies, tomatoes, beans, corn, chicken broth, Ranch dip seasoning and cumin. Stir to combine and increase heat until soup comes to a low boil. Stir in pasta, reduce heat back to medium heat and cover with lid. Cook for about 6 minutes, or until pasta is cooked al dente. Reduce heat to low and serve.
• 1 cup shortening or butter
• 2 cups sugar
• 3 cups flour
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 cup milk
• Pinch salt
1. Heat oven to 350˚F, grease and flour a Bundt pan.
2. Cream shortening/butter with sugar.
3. Add eggs and continue to beat.
4. Add milk, stir to combine.
5. Sift flour with baking powder and pinch of salt.
6. Add a little of the dry mixture at a time to the bowl of butter/sugar, stirring in between each addition.
7. Add vanilla, stir to combine.
8. Pour batter into pan.
9. Bake cake for about 75 minutes, until top is lightly brown and firm to touch.
2.5 pounds ground chuck
1 cup oats
4.5-ounce can chopped green chilies ½ cup milk
½ cup minced onion
2 teaspoons salt
2 teaspoons chili powder
About 2 hours before serving, preheat oven to 350 degrees. Bake 1½ hours.