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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 lb. lean ground beef
- salt
- pepper
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 2 tsp. ground cumin (2/3 palmful)
- 2 tsp. ground coriander (2/3 palmful)
- 1 tsp. Mexican oregano (1/3 palmful, lightly crushed)
- 1 chili powder (rounded tablespoon, such as Gebhardt’s)
- 1 Tbsp. worcestershire sauce
- 2 Tbsp. tomato paste
- 1 1/2 cups beef stock
- 3 Tbsp. masa harina (or cornmeal)
- 14 oz. red kidney beans (or pinto, drained)
- 14 oz. diced tomatoes with green chilies (Ro-Tel or other)
- 1 3/4 cups chicken stock
- 1 Tbsp. olive oil (or butter)
- 1 cup white rice (such as Texmati)
- salt
- pepper
- 1/4 lb. fresh spinach
- 1 handful cilantro
- 1 lime
- 2 Tbsp. butter
- 2 shallots (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 jalapeño pepper (fresh, seeded and chopped)
- salt
- pepper
- 1 cornstarch (rounded tablespoon)
- 1 1/2 cups whole milk
- 4 oz. cream cheese (half a large brick)
- 1/2 lb. cheddar (smoked yellow, or smoked Gouda, rind trimmed and shredded, 2 cups)
- 1 cup cheddar (sharp yellow, shredded)
- 4 oz. green chilies (well*drained)
- 1 mustard (rounded tablespoon yellow French’s)
- 3 plum tomatoes (seeded and chopped)
- 1/2 red onion (small, chopped)
- 1 jalapeño pepper (seeded and chopped)
- 1 handful cilantro (finely chopped)
- salt
- 1 cup sour cream
- 1 avocado
- 1 lime (small)
- 4 flour tortillas (large, 12- to 14-inch)
- 4 oz. fritos (packs, brand corn chips)
- jalapeño peppers (Pickled, sliced)
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