Archive for the ‘Tomato Sauce’ Category

Tex-Mex Lasagna

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Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (such as Barilla or Vigo)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions
  1. Preheat oven to 450°.
  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

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Taco Soup

taco-soup
Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 25 min
Makes: 12 servings, 1 cup each

  • 1 lb. extra lean ground beef
  • 1 onion, chopped
  • 3 cans (15.5 oz. each) mild chili beans, undrained
  • 1 can (14.5 oz.) whole tomatoes, undrained
  • 1 can (14.25 oz.) corn, undrained
  • 1 can (8 oz.) tomato sauce
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1-1/2 cups water
  • 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
  1. Brown meat with onions in large saucepan; drain.
  2. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.
  3. Serve topped with the cheese.

**Personal Review: No Review Yet**

Ginny’s All-American Chili Chowder


Recipe & picture courtesy of Parents

Makes: 12 servings
Cook: 20 minutes; Slow-Cook 4 hours on HIGH or 7 hours on LOW
Prep: 10 minutes

  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional
  1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
  2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

**Personal Review: No Review Yet**

Bobby’s Goulash

Recipe courtesy of Paula Deen

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Difficulty: Easy
Yield: 6 servings

  • 2 lb lean ground beef
  • 2 large onion, chopped
  • 3 cloves garlic, chopped
  • 3 cup water
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 2 tablespoon Italian seasoning
  • 3 bay leaves
  • 3 tablespoon soy sauce
  • 1 tablespoon Paula Deen’s House Seasoning
  • 1 tablespoon Paula Deen’s Seasoned Salt
  • 2 cup elbow macaroni, uncooked
  1. In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.
  2. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes.
  3. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes.
  4. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

**Personal Review: No Review Yet**

Slow Cooker Chili

Recipe source unknown

Serves 12

Spice mixture

  • 3 tbsp favorite chili powder
  • 3 tbsp New Mexico-style or a medium to hot chili powder
  • 2 tsp cumin
  • 1 tbsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp brown sugar

Chili

  • 2 lbs beef sirloin or chuck, trimmed of fat
  • 1 large onion, peeled, chopped
  • 1 large green pepper, washed, cored, chopped
  • 2 tbsp canola oil, divided
  • 1 tsp crushed garlic
  • 2 cans (15 1/2 oz.) hot or mild chili beans
  • 1 can (28 oz) diced tomatoes with their liquid
  • 8 oz tomato sauce
  • 1 can (14 oz) less sodium beef broth
  1. In a small bowl, mix all the spice mixture ingredients; set aside.
  2. Place the beef in the freezer for 20 minutes before cutting into pieces.
  3. Meanwhile,, chop the onions and green pepper. In a large skillet, heat 1 tbsp of canola oil. Add the onions, and saute about 5-8 minutes. Add the green pepper and garlic, and continue cooking another 8 minutes. While the onions and green pepper cook, remove the meat from the freezer and dice it into small pieces.
  4. Place the onion mixture into a slow cooker. Add the remaining 1 tbsp of canola oil to the skillet and use medium-high heat. Working in batches if necessary, add the beef pieces to the skillet. Brown the meat on all sides. Sprinkle with a few tbsp of the spice mixture and toss to coat.
  5. Add the seasoned meat to the slow cooker. Stir in the beans, tomatoes, tomato sauce and half the beef broth and the remaining spice mixture. If the mixture seems to too thick, add more beef broth to desired consistency.
  6. Cover and cook on low for 6-8 hours or until meat is very tender. Taste and adjust seasonings as necessary. Serve topped with shredded cheese and sliced greens and with corn bread.

 **Personal Review: No Review Yet**

Slow-Cooker Hearty Beef Chili


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 10 min
Makes: 8 servings, about 1 cup each

  • 1-1/2 lb. lean ground beef
  • 1 can (15 oz.) dark red kidney beans, drained, rinsed
  • 1 can (15 oz.) light red kidney beans, drained, rinsed
  • 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Mild Salsa
  • 1 can (16 oz.) no-salt added tomato sauce
  • 2 Tbsp. chili powder
  • 1 onion, chopped
  • 1 cup frozen corn, thawed, drained
  • 1 cup KRAFT Mexican Style Shredded Four Cheese
  1. Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
  2. Cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
  3. Stir just before serving. Serve topped with the cheese.

**Personal Review: No Review Yet**