TEXAS COWGIRL RECIPES

TEXAS COWBOY STEW | ALLRECIPES

Texas Cowboy Stew | Allrecipes image

Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.

Provided by Glenda Beall

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 14

Ingredients

2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste

Steps:

Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Nutrition Facts : Calories 676.7 calories, CarbohydrateContent 52.2 g, CholesterolContent 115 mg, FatContent 37.1 g, FiberContent 8.9 g, ProteinContent 35.3 g, SaturatedFatContent 12.9 g, SodiumContent 1620.2 mg, SugarContent 7.4 g

COWBOY CASSEROLE – TEXAS FARM BUREAU – TABLE TOP

Cowboy Casserole – Texas Farm Bureau – Table Top image

Provided by Kelly Bogard

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 lb. ground beef
2 11 oz. Mexicorn (drained)
1 15 oz. can ranch style beans (drained)
1 10.75 oz can cream of mushroom soup
2 c. sharp cheddar cheese (grated)
1 c. onion (diced)
1/2 c. milk
1/4 c. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
1 16-20 oz. bag frozen tater tots

Steps:

Preheat oven to 375 degrees.
Brown the ground meat with the chopped onion and seasonings.
When cooked through remove it from heat and drain off the grease.
In a large bowl mix together corn, beans, soup, milk, sour cream and half of the grated cheese.
Add the meat to the mixture and stir to combine.
Pour everything into a 9x13 baking dish.
Top with a single layer of frozen tots.
Sprinkle on the remaining cheese.
Bake for 30 minutes or until the tater tots are cooked through.

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Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.
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