- June 24, 2015 at 10:49 pm #358176mosParticipant
Cowboy Stew and Corn Muffins With Sweet Chile Butter
1 lb stew beef
1 pkt taco seasoning mix
large zip-top bag
14.5-oz can diced tomatoes with garlic/onion (undrained)
10-oz can milder diced tomatoes and green chiles (undrained)
1 cup refried beans
2 cups frozen seasoning blend (diced onions, bell peppers, celery)
2 16-oz cans pinto beans (drained)
Place beef and taco seasoning in zip-top bag.
Shake to coat. Transfer beef and seasoning to slow cooker.
2. Stir in canned tomatoes (including liquid), refried beans, and seasoning blend.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.
Corn Muffins With Sweet Chile Butter:
1/4 cup butter
2 tbs whole milk
1 tbs chopped green chiles
2 tbs honey
1 tsp green pepper sauce
8 Bakery corn muffins
Place all ingredients (except muffins) in small microwave-safe bowl.
Microwave on HIGH for 20 seconds, Stir and microwave 10-20 more seconds or until butter melts.
Place muffins (in paper liners) in microwave-safe dish. Cut a deep “X” in muffins, pull apart slightly, and drizzle sauce over cut muffins.
Microwave 20-30 seconds or until warmed. Serve.
Makes 8 servings.
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