Acapulco Beef with Cornbread Dumplings

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I changed the beef to a combo of beef and pork and changed the seasoning.

Servings: 6

 

½ pound ground beef
½ pound ground pork
1 cup onion, chopped
2 cloves garlic, minced
1 – 15 oz can diced tomatoes*, undrained
1 – 6 oz can tomato paste
½ cup green chile, chopped
1 Tbsp chili powder*
1 tsp ground cumin
½ tsp salt, or to taste
½ tsp fresh ground black pepper
Cornbread Dumpling batter

1. Saute beef in a hot skillet until browned. Remove from pan.
2. Add onion to skillet and cook until softened.
3. Add garlic and cook just until fragrant.
4. Return meat to skillet and add remaining ingredients. Cover and simmer for 5 minutes.
5. Drop dumpling batter by rounded tablespoonfuls into the hot meat mixture. Simmer, uncovered for 10 minutes.
6. Cover and continue cooking for 10 minutes.

Cornbread Dumplings

¾ cup flour
½ cup cornmeal
2 tsp baking powder
1 tsp salt
¼ cup shortening
1 cup sharp cheddar cheese, grated
2 Tbsp cilantro, chopped
⅔ cup milk*

1. Combine dry ingredients.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Stir in cheese & cilantro.
4. Add milk and mix until moistened.

• I prefer “petite diced” tomatoes which are cut into appx ½” pieces. 
• Use chili powder, a blend of chiles, cumin, oregano and other spices, NOT ground chile such as cayenne.
• You can replace the milk with buttermilk or sour milk.
  

---

Save

Save

Save

Save

Save

Save

Save

Dad’s Chili con Carne

This is my Dad, Steve ReVeal’s, recipe. I’m sure that he got the original recipe from a friend, but I don’t know who it was.  My father is a very good cook – his specialties are chili, pizza & Chinese food.

Makes about 3 quarts

2 lb ground beef
3 Tbsp chili powder (not ground chile)
2 tsp salt
1 tsp sugar
1 large onion, chopped
1 bell pepper, chopped *
2 – 15 oz cans tomato sauce
1 bay leaf
2 – 15 oz cans kidney beans or pinto beans, undrained *

1. Brown ground beef. Drain off fat.
2. Sprinkle chili powder, salt & sugar over beef. Mix well.
3. Add onion, bell pepper. Cook until slightly softened, about 5 minutes.
4. Add tomato sauce, bay leaf & beans. Cover & simmer for 1 hour.
5. Remove bay leaf before serving.

• I do not use the bell pepper.
  
• My dad always used kidney beans, but my husband doesn’t like them so we use pinto beans.

---

Filet Gourmet Burgers

this is a recipe that my mother, Sherry Salvage ReVeal Bradley, has had for years – I do not know where she got it

2 lb 80% lean ground beef
2 onions, chopped
8 oz mushrooms, sauteed in 1 Tbsp butter
1/2 tsp chili powder (not ground chile)
3 drops Tabasco sauce
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 cup white wine
salt & pepper, to taste
6 slices bacon
paprika

1. Mix all ingredients, except bacon and paprika. Shape into 6 – 3/4″ thick patties.
2. Wrap bacon around patties. Secure with toothpicks.
3. Sprinkle patties with paprika.
4. Cook over hot coals until desired doneness.

• Grilling times from Addicted to Grilling

  Medium Rare (130-135° F):  Grill for 3 minutes, flip, grill for 4 more minutes.Medium (135-150° F):  Grill for 3 minutes, flip, grill for 5 more minutes.

  Medium Well (150-165° F):  Grill for 3 minutes, flip, grill for 6 more minutes.

  Well Done (165° F and up):  Grill for 3 minutes, flip, grill for 7 more minutes.

---

Spicy Swiss Chard Chips

adapted from Family Spice

I halved the salt and doubled the garlic & chili powder.

Swiss chard leaves
extra-virgin olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder (not ground chile)

1. Preheat oven to 275ºF.
2. Remove chard stems and cut leaves into 2″ x 2″ pieces.
3. Place a cooling rack into a baking sheet.  Place cut leaves in one layer on the rack.
4. Spray with oil.
5. Combine salt, garlic & chile powder. Sprinkle over chard.
6. Bake for 15 minutes, then turn leaves over and bake until crisp, up to an additional 20 minutes, depending on the size & thickness of the chard pieces.
7. Let chard chips cool and serve.

• Using the cooling rack will let the heat go all around the chips, cooking them faster and more evenly.
  
• You can substitute kale for the chard.
• Do not store in sealed container (if you have any left) – they will get soft. If this happens you can crisp them in the oven for about 5 minutes.
  

---

Chicken Tortilla Soup

1 small onion, chopped (~ 1/2 cup)
2 cloves garlic, crushed
4 oz green chile, chopped
2 Tbsp oil
15 oz can diced tomatoes
10 oz can chicken, undrained
2 cups chicken broth
1 cup beef broth
1 tsp ground cumin
1 tsp chili powder (NOT ground chile)
1/4 tsp pepper
2 tsp Worcestershire sauce
4 corn tortillas
1 cup grated cheddar or jack cheese

1. Saute onion & garlic in oil until soft.
2. Add chicken, chile, tomatoes, broths, spices & Worcestershire. Simmer 20 minutes.
3. Cut tortillas in quarters, then into 1/2″ strips.  Add 3/4 of strips to soup & simmer 10 minutes. Fry remaining strips until crisp.
4. Serve topped with crisp tortilla strips & cheese.
5. Makes 4 servings.

• I use “Petite Diced” tomatoes that are about 1/2″ cubes – the regular canned “diced” tomatoes are what I would call coarsely chopped – about 3/4″ cubes.
• You can substitute leftover chicken, shredded.
• If you don’t have beef broth, you can substitute chicken broth, but the flavor will not be as rich.

---

Taco Seasoning Mix

adapted by Marissa Davis Hefner 
from Bill Echols on Allrecipes.com

Yield: replaces 1 packet of taco seasoning

1 Tbsp chili powder (not ground chile)
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground red chile
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp sea salt
1 tsp black pepper

1. In a small bowl, mix together all ingredients.
2. Store in an airtight container.

• Ground red chile can be any type you like, e.g., Cayenne.  I use medium-hot New Mexico red chile powder. 
• Add to 1 pound browned ground beef with 1/2 cup water. Cook until water evaporates. 
• Depending on how spicy you and your family like your dishes, use as little or as much seasoning as you want.
• You can double, triple (or more), and store for later use. 
• Did you know there’s a difference between chili with an “i” powder and chile with an “e” powder? Watch this video to learn more. 
•  

---

Corn and Black Bean Salad

adapted by Marissa Davis Hefner from Jodi T. on Allrecipes.com

1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (not ground chile)
15 oz can black beans,* drained and rinsed
15 oz can sweet corn,* drained
1/4 cup chopped fresh cilantro
1/2 cup minced red onion or grated yellow onion

In a small bowl, mix vinegar, oil, salt, sugar, black pepper, cumin, chili powder.

In a medium bowl, stir together beans, corn, onion and cilantro. Toss with vinegar and oil dressing. Cover, and refrigerate overnight. Garnish with cilantro.

Excellent as a dip with tortilla chips, also.

• NOTES
• • I use unsalted black beans and corn.