"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Santa Fe Stew, by Julie Koerperich, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Julie Koerperich Added: Wednesday, October 14, 2009
2 lbs. ground meat (precooked) 1 can kidney beans and juice 1 can whole kernel corn and juice 2 cans pinto beans with Jalapeņos 2 cans diced tomatoes 1 can Rotel tomatoes 1 pkg. Hidden Valley Original salad dressing mix 1 pkg. taco mix 1 can V-8 juice 2 pkg. Sazon Goya (Mexican spice - I find it in the authentic Mexican food aisle at Dillons)
Brown and drain meat. Mix with all other ingredients. Simmer in crock pot for 4-6 hours.
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