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A combination of au gratin and shepherd's pie takes meat and potatoes to a whole new level.
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Prepared salsa and chili seasoning mix speed preparation of this easy version of chili. Serve over cornbread or with crackers. Add jalapeno peppers for more heat.
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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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This melty Mexican dip is the perfect party starter.
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A comforting baked noodle dish is your reward when you combine ground beef, chicken or turkey with onion, bell pepper and garlic with cream of mushroom soup and tomato soup. Add cooked spaghetti, top with Cheddar cheese and pop it into the oven.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
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Sauteed sliced artichoke hearts provide a new twist on an old favorite. Cooked black beans are paired up with sauteed artichoke hearts, garlic, and onions, and wrapped up in flour tortillas with shredded sharp Cheddar and diced tomatoes.
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.