beef and chorizo chile
- 1 pound ground beef (95% lean)
- 8 ounces beef chorizo
- 1 1/2 cup chopped white onion
- 4 medium serrano peppers, chopped
- 2 tablespoons ground ancho chili powder or regular chili powder
- 2 tablespoons masa harina or cornmeal
- 1 tablespoon dried Mexican or regular oregano leaves, crushed
- 1 teaspoon salt
- 2 cans (15-16 oz each) garbanzo beans or pinto beans, rinsed, drained
- 1 can (28 oz) diced tomatoes, undrained
- CREAMY AVOCADO CREAM
- 1 medium ripe avocado
- 3/4 cup water
- 1/4 cup fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- sliced radishes
- crumbled queso fresco
- dairy sour cream
- sliced green onions
Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
Serve over rice with toppings, if desired.
Creamy Avocado Dressing: Cut 1 medium ripe avocado into chunks. Place avocado, 3/4 cup water, 1/4 cup fresh lime juice, 1 peeled clove garlic and 1/2 teaspoon salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: To control the level of spicy heat, remove and discard some or all of the seeds and membranes from the serrano peppers.
Nutrition information per serving (1/4 of recipe): 646 calories; 29 g fat (1 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 2455 mg sodium; 47 g carbohydrate; 8.8 g fiber; 5 g protein; 9.4 mg niacin; 0.8 mg vitamin B6; 3.2 mcg vitamin B12; 7 mg iron; 28.8 mcg selenium; 7.8 mg zinc.
This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of protein.
Nutrition information per serving (1/6 of recipe): 431 calories; 19 g fat (7 g saturated fat; 8 g monounsaturated fat); 8 mg cholesterol; 1636 mg sodium; 32 g carbohydrate; 5.9 g fiber; 33 g protein; 6.3 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 4.7 mg iron; 19.2 mcg selenium; 5.2 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.