Here'a a couple of recipes for those cold Texas winter nights (yes, folks it gets cold in Texas, at least cold for us Texans.)
Carne Guisada (Cowboy Stew)
This one is an easy top-of-the-stove dish, but you could also do it in a dutch oven over a campfire. Serve with warm flour tortillas.
1 pound lean chuck or venison, cut bite size (cheat: use store cut stew meat).
5 T AP flour
3 T canola oil
1/2 cup water
1 10oz can Ro-Tel
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 t garlic powder or 2 cloves, crushed and chopped
1 t cumin
1 t chili powder
1 t salt
1 t (or to taste) black pepper
Salt and pepper the meat, then toss in flour to coat. Cook meat in oil until browned. Add water and simmer for 20 minutes, stirring occasionally.
Toss the celery, pepper, onion and garlic in the same bowl you used for to flour the meat, coating them in the remaining flour, the add to the meat, along with the Ro-Tel, cumin and chili powder. Cover and simmer for 30-45 minutes, stirring occasionally.
If you want more liquid, add a little water with the Ro-Tel.
Sound good? How about an appetizer. This is a twist on the standard queso. The original recipe called it a soup, and it works great on it's own with some tortillas, but it also makes a helluva dip.
Longoria's Mexican Soup
1 lb ground beef
1 lb ground sausage, mild
1 can cream of mushroom soup
1 small onion, chopped
1 can Ro-Tel (sense a pattern here?)
2 lb Velveeta
Brown beef and sausage. Drain off grease and put in a slow cooker. Add other ingredients and heat on low until the cheese is melted.
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