Chupe De Carne Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this Chupe De Carne. A delicious Chupe De Carne gets its taste from Meat Meatloaf. The South American Chupe De Carne is a delight to serve and enjoy. Get all set to serve Chupe De Carne as an Appetizer today. Tell me how you enjoyed my Chupe De Carne. Feedback helps to keep me going and experimenting more.
Ingredients
1-1/2 cups minced onions
1/2 cup finely minced bell pepper
1 or 2 large garlic cloves, minced
2 tablespoons butter and/or corn oil
1-1/2 pounds ground lean beef
3/4 pound mushrooms, minced
1-1/2 teaspoons salt
1 teaspoon crumbled dried oregano
1/2 teaspoon each paprika and ground cumin
1/4 teaspoon black pepper
6 cups peeled and chopped ripe tomatoes
1 cup dried red kidney beans, cooked
1-1/2 cups raw fresh corn kernels
1 recipe creamy mushroom concentrate
1-1/2 cups freshly grated sharp
Cheddar or Monterey Jack cheese
Freshly grated Parmesan cheese
Tortilla chips
Directions
Saute onions, bell pepper and garlic in butter until vegetables are soft.
Raise heat, add meat and mushrooms, sprinkle with seasonings and herbs and cook and stir with fork until meat loses its color.
Add rest of ingredients, except cheese and tortilla chips, mix well, cover, bring to gentle boil, lower heat and simmer 15 minutes.
Add cheddar cheese and heat just until melted.
Adjust seasonings and serve with Parmesan cheese and tortilla chips.
Raise heat, add meat and mushrooms, sprinkle with seasonings and herbs and cook and stir with fork until meat loses its color.
Add rest of ingredients, except cheese and tortilla chips, mix well, cover, bring to gentle boil, lower heat and simmer 15 minutes.
Add cheddar cheese and heat just until melted.
Adjust seasonings and serve with Parmesan cheese and tortilla chips.
