Ingredients
- 1 tbsp Olive Oil Tips & Tricks
- 1 tbsp. clarified butter
- 1 cup red onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup orange bell pepper, chopped
- 1 jalapeño, about 1/3 cup, seeded, ribbed and chopped
- 3 large cloves garlic, pressed,
- 1 1/2 lbs. (750 g) lean ground meat
- 1 tbsp. Chili powder
- 1 tbsp See Taco Seasoning Recipe
- 1 teaspoon rosemary powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper or to taste
- 1/2 teaspoon. garlic salt or to taste
- freshly ground Himalayan sea salt to taste
- freshly ground black pepper to taste (I always use mixed peppercorns)
- 1 can (12 oz) corn kernels, drained
- 1 crushed tomato can (28 oz.)
- 1 can (10 oz.) Cream of Tomato Soup See Recipe
- 1 can (4 oz.) Diced green chili peppers
- 1 tbsp. Brown sugar, such as Demerara Optional
- 1 1/2 cups grated sharp cheddar cheese, divided
- 1 1/2 cups grated Monterey Jack cheese, divided
- 12 oz (340 g) extra-thick egg noodles, cooked al dente
- 1 1/2 tbsp. Fresh parsley, finely chopped or more if desired. Tips and Tricks
Instruction
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