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Yields: 6-8 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 2 tbsp. olive oil. 2 tbsp. salted butter. 1. large onion, diced. 4. garlic cloves, minced
Add the broth, kidney beans, chickpeas, and salsa to a large pot and bring to a boil. Let simmer for 10 minutes. Add in the salt, cumin, and chili powder.
COOK beef in skillet until browned. Pour off fat. ADD soup, water and salsa. Heat through. TOP with cheese. Tip: Tip: Also delicious served over hot baked potatoes or hot cooked rice.
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Beef in Red Wine Pot Pie. 8: Wed, 27 Apr 2011: Zucchini Salad with Pomegranate Dressing (Fiona Inglis), Carrot Falafels With Yogurt and Tahini Dipping Sauce (Fiona Inglis), Brioche Eggy Bread with Honeyed Banana and Blueberries Archived 17 July 2011 at the Wayback Machine, Stir Fried Greens. 9: Thu, 28 Apr 2011
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often. Add the vegetable juice, pepper and beans to the ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Spray 4- to 5-quart slow cooker with cooking spray or olive oil. In a large bowl, whisk together eggs, eggwhites, bisquick, and milk. Pour into slow cooker.