Peppers Olé Recipes

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

OLE! CHILI CON CARNE

Steps:

• NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. IF YOU PREFER A SPICIER CHILI, ADD CAYENNE PEPPER TO TASTE. (STEP ONE): DIVIDE the onion and bell pepper into eight sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped.
• HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened.
• ADD 1 1/2 lbs lean ground beef and cook, breaking coarsely with a spatula as it browns.
• SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring.
• ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting, then stirring in the remaining ingredients and cover, simmering for at least 4 hours); PROCEED to the following step for the stovetop method.
• STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency), about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed).
• REMOVE bay leaf.
• LADLE into serving bowls and garnish with desired toppings.
• SERVE.
• SNAP your fingers and shout,"OLE!".

TACO CASSEROLE OLE

Steps:

• 1. Brown ground chuck with onion in skillet; drain fat, return to skillet and add taco seasoning. Set aside.
• 2. Melt cheese, sour cream, peppers and tomatoes in a saucepan over low heat until cheese is completely melted.
• 3. Crush the chips. Combine the meat and cheese mixture. Layer meat/cheese mixture in 13"x9" baking dish; top with chips; repeat layers until all mixture has been used, ending with chips on top.
• 4. Bake at 350 degrees until the top and sides are bubbly and slightly browned; approximately 30 minutes.

PEPPERS OLé

Steps:

• MICROWAVE DIRECTIONS: Place peppers and water in ungreased 13 x 9-inch (3-quart) microwave-safe dish or divide peppers and water between two 8-inch (1 1/2-quart) microwave-safe dishes. Cover with microwave-safe plastic wrap microwave on HIGH for 2 minutes. Drain.In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Cover microwave 13 x 9-inch dish on HIGH for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with 1 tablespoon of salsa, a tortilla chip and cilantro.CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place filled peppers in ungreased 13 x 9-inch (3-quart) baking dish or pan. Omit water. Cover with foil bake at 350°F. for 50 to 60 minutes or until peppers are tender. Garnish as directed above. Nutrition Per Serving: Calories 270 Protein 109 Carbohydrate 37g Fat 109 Sodium 570mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake (Side Dishes and Salads), Peppers OléFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.