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1 1/2 lbs lean top round steaks, cut in 1-inch pieces, 16 ounces tomatillo salsa, 14 1/2 ounces Mexican-style stewed tomatoes, drained, chopped (these have garlic, cumin & jalapenos in them), 14 1/2 ounces beef broth (fat free), 2 (4 1/2 ounce) cans chopped green chilies, undrained
3 lbs chuck roast, boneless or 3 lbs tri-tip roast, cut into bite-sized pieces, 2 -3 tablespoons lard or 2 -3 tablespoons oil, 2 onions, chopped, 6 -9 garlic cloves, minced (depending on size), 2 (4 ounce) cans chopped green chilies
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2 medium poblano peppers, 2 teaspoons canola oil, 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces, 1 1/2 cups chopped onion (1 large), 1 1/2 cups chopped red or green bell pepper (1 large)
2 lbs ground beef or 2 (12 ounce) bags veggie crumbles, 1/2-1 teaspoon cumin, 2 large sweet yellow onions, coarsely chopped, 1/2 red bell pepper, coarsely chopped, 1/2 orange bell pepper, coarsely chopped
2 tablespoons olive oil, 1 onion, cut into small dice, 3 large green chilies, roasted, seeded, peeled (such as Anaheim or even Italian-style long green peppers), 6 teaspoons chili powder, preferably ancho, 1 1/2 teaspoons ground cumin
15ounces refried beans, 1tablespoon red hot pepper sauce (eg. Tabasco) or more as needed, 1x olive oil *, 4each onions green, scallions, cut into 1 inch pieces, 16ounces green chili peppers, canned or tomatillo salsa, 1 jar, or 18 ounces
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