Zesty Beef Medley Recipe
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Leftovers from this hearty ground beef and bean fiesta create a satisfying bowl of Southwestern-style soup for another meal.
Ingredients
- 2 pounds lean ground beef
- 2 medium onions, finely chopped
- 2 medium green sweet peppers, chopped
- 2 16-ounce jars medium or hot salsa
- 2 15- to 16-ounce can black beans, rinsed and drained
- 1 10-ounce bag mixed salad greens
- 2 cups broken corn chips (optional)
- 1/2 cup sliced green onions
- 1 small tomato, chopped
- Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans.
- Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours.
- Cover and refrigerate half of the beef mixture for up to 24 hours; use in Southwest Fiesta Soup. Divide salad greens among 6 salad bowls or plates. Top with remaining beef mixture. Sprinkle with chips, if desired, green onions, and tomato. Makes 6 servings.
- Southwest Fiesta Soup: Place chilled beef mixture into a large saucepan. Stir in two 14-ounce cans reduced-sodium chicken broth; one 14-1/2-ounce can golden hominy, rinsed and drained; and 1-1/2 cups frozen loose-pack diced hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls to serve; top with dairy sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers, if desired. Makes 6 servings.
- Calories 368, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 54 mg, Sodium 1150 mg, Carbohydrate 36 g, Fiber 7 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 8%, Iron 20%.
- Percent Daily Values are based on a 2,000 calorie diet
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