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Soups and Stews | |
| 1 pound ground beef 1 15 1/2 ounce can black-eyed peas 1 15 ounce can black beans 1 15 ounce can chili beans with chili gravy 1 15 ounce can garbanzo beans 1 14 1/2 ounce can Mexican-style stewed tomatoes 1 11 ounce can whole-kernel corn with sweet peppers 1 1 1/4 ounce package taco seasoning mix Dairy sour cream Salsa Tortilla chips | |
| 1. In a 4-quart Dutch oven, cook ground been until brown; drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until well combined. 2. Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips. Equipment: Crockery-Cooker Directions: Brown ground beef as indicated, and place in a 3-1/2- or 4-quart crockery cooker. Stir in undrained vegetables and taco seasoning mix, as directed. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above. | |
Unrated | |
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