COWBOY STEW
I made up this dish back in the early 1970s when I was down to very little food in the house. Since it's combination of barbecue sauce, hamburger, hot dogs and beans, this one-skillet meal makes both children and adults happy.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings.
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.
Nutrition Facts : Calories 457 calories, Fat 23g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 1223mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 9g fiber), Protein 29g protein.
TEXAS COWBOY STEW
Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Provided by Glenda Beall
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
- Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g
COWBOY SOUP
Here is a quick and easy soup with some nutritious ingredients. I like to serve it with warm corn bread.
Provided by Barb Witherspoon
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine ground beef, onion, and green pepper in large saucepan.
- Cook till onion and pepper are tender.
- Drain off fat.
- Add enchilada sauce, soup, beans, and corn to ground beef and onion mixture.
- Stir to combine.
- Simmer for 15 minutes.
COWBOY CAVIAR SOUP
All the ingredients of cowboy caviar are combined in this thick and flavorful soup. Pureed corn and water are the base of this soup to keep the sodium levels down. Roasted vegetables are stirred in at the end, along with fresh lime juice and cilantro just like cowboy caviar. Mexican spices will have you coming back for more. Serve with tortilla chips if you like.
Provided by Chef Mo
Categories Black Bean Soup
Time 55m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
- Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
- While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
- Add avocado to the pot and puree soup with an immersion blender.
- Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
- Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 25.2 g, Fat 11.3 g, Fiber 6.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 520.7 mg, Sugar 3.7 g
COWBOY SOUP
Time 45m
Number Of Ingredients 11
Steps:
- In a large pot, add ground beef and onion. Cook until ground beef is cooked through and onions are translucent. Add garlic and tomato paste (if using vegetable broth) and cook for 1 - 2 minutes or until garlic is fragrant and mixture is well combined. Add corn, green beans, Ro*Tel, rice, vegetable broth (or stewed tomatoes), cream style corn & kidney beans. Mix well and bring to a boil. Reduce heat to low, cover and let simmer for 30 minutes or until rice is cooked through. Serve immediately.
TEXAS COWBOY SOUP
Make and share this Texas Cowboy Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, saute bacon over medium heat until starting to brown.
- Add ground beef and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
- Add garlic, onion, chili powder, cumin, salt and pepper; saute until onion starts to soften, about 3 minutes.
- Add potatoes, beans, both cans of tomatoes and stock; bring to a boil.
- Decrease heat and simmer until potatoes are just tender, about 20 minutes.
- Add corn and simmer for 10 minutes.
- Ladle into heated bowls and garnish with croutons.
Nutrition Facts : Calories 360.7, Fat 10.6, SaturatedFat 3.8, Cholesterol 47.5, Sodium 725.7, Carbohydrate 43, Fiber 10.8, Sugar 5.2, Protein 26
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AUTHENTIC COWBOY SOUP | COOKSTR.COM
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5/5 (1)Category Soups
- In a large pot, sauté bacon over medium heat until starting to brown. Add ground beef and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt and pepper; sauté until onion starts to soften, about 3 minutes.
- Add potatoes, beans, both cans of tomatoes and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
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