Buckshot Chili
This hearty dish gets a fiery kick, thanks to canned tomatoes with green chiles, jalapeño and Tabasco
• In large skillet, working in batches if necessary, cook ground beef and ground chuck, breaking up meat with wooden spoon, until browned, 5–7 min. Reserve. In large pot, heat oil over medium-high heat. Add the onions and, if using, jalapeño; cook, stirring occasionally, until starting to soften, 3–5 min. Add meat, diced tomatoes, diced tomatoes with chilis, hot sauce, chili powder, cumin, garlic powder, salt and pepper.
• Bring to a boil; reduce heat to low. Simmer, until vegetables are tender and flavors blend, about 3 hrs. If using, stir in beans. Cook, stirring occasionally, until heated through and flavors blend, about 1 hr. Ladle chili into serving bowls. Garnish as desired with toppings.
Servings: 10. Active time: 20 min. Total time: 4 hrs., 20 min.
Stacked Enchilada Bake
This Tex-Mex twist on lasagna comes together with ground beef, but Miranda says it’s just as delicious with chicken or crumbled sausage
• Heat oven to 350°F. Lightly coat 9"x13" baking dish with cooking spray.
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