Recipe adapted from Better Homes and Gardens New Cookbook, 11th edition
- 1/2-1 pound ground turkey*
- 1/2 pound of hot Italian sausage, pushed out of casings (or more)*
- 1 c. chopped onion (1 large)
- 1/2 c. chopped sweet green pepper
- 2 cloves garlic, minced
- 1 (14.5-oz.) can tomatoes, cup up (undrained)
- 1 regular can of Ro-tel tomatoes, undrained (go with the hot if your sinuses need some clearing up)
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (8-oz.) can tomato sauce
- 2-3 t. chili powder
- 1/2 t. dried basil
- 1/4 t. pepper
In a large saucepan, cook ground meat, onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes a lot, but freezes great. Taste and adjust the seasonings if necessary (depends on how seasoned your sausage is).
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