Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

freeze:
1 hr
cook:
1 hr
total:
2 hrs 30 mins
prep:
30 mins
Servings:
8
Yield:
13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Spread meat in the prepared baking pan and freeze for 1 to 2 hours or until firm.

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  • In a 2-gallon freezer bag combine frozen meat, chopped onions, red and green sweet peppers, carrots, dried tomatoes, green chile peppers, raisins, cumin, garlic, crushed red pepper, salt, and black pepper. Squeeze air from bag, seal, and freeze for up to 1 month.

  • To serve, in a 5- to 6-quart Dutch oven bring crushed tomatoes and the water to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is tender, stirring occasionally. Sprinkle each serving with cheese and, if desired, green onions.

Nutrition Facts

334 calories; fat 10g; cholesterol 81mg; saturated fat 4g; carbohydrates 32g; mono fat 4g; poly fat 1g; insoluble fiber 6g; sugars 16g; protein 32g; vitamin a 4077.8IU; vitamin c 91.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 8.4mg; vitamin b6 1.1mg; folate 63.4mcg; vitamin b12 2.2mcg; sodium 492mg; potassium 1308mg; calcium 156mg; iron 5.3mg.
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