1 lb extra-lean ground beef (chicken or turkey may be substituted)
1/2 cup chopped onion
1 1/4-oz) chili seasoning mix
1 can (28-oz) tomatoes, do not drain
1 can (28-oz crushed tomatoes, do not drain
1 can hot chili beans, do not drain
1 oz (1 square) unsweetened baking chocolate, coarsely chopped
8 (6-inch) soft whole-grain or low-carb tortillas, optional
Cook the ground beef and onion in a nonstick Dutch oven over medium heat. Stir meat occasionally during cooking to break-up. Cook until beef in cooked through; drain off excess fat.
Stir the seasoning mix, tomatoes, crushed tomatoes, and beans into the meat/onion mixture. Turn heat to high and bring to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally. Stir in the chocolate until melted.
Serve mole with the tortillas, if using. Garnish with a sprig of fresh parsley and/or a sprinkle of shredded cheese, if desired.
1 can (28-oz) tomatoes, do not drain
1 can (28-oz crushed tomatoes, do not drain
1 can hot chili beans, do not drain
1 oz (1 square) unsweetened baking chocolate, coarsely chopped
8 (6-inch) soft whole-grain or low-carb tortillas, optional
Cook the ground beef and onion in a nonstick Dutch oven over medium heat. Stir meat occasionally during cooking to break-up. Cook until beef in cooked through; drain off excess fat.
Stir the seasoning mix, tomatoes, crushed tomatoes, and beans into the meat/onion mixture. Turn heat to high and bring to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally. Stir in the chocolate until melted.
Serve mole with the tortillas, if using. Garnish with a sprig of fresh parsley and/or a sprinkle of shredded cheese, if desired.
Note: File Photo
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