Ingredients:
- 1 1/2 lbs. beef stew meat
- 1 large onion, finely chopped
- 2 cloves of garlic minced
- 1/2 cup chopped green pepper
- 1/2 cup finely crushed tortilla chips
- 3 cans kidney beans, drained
- 1 can Rotel tomatoes with green chilies
- 1 can tomato sauce
- 1 can corn
- 1/4 tsp. cinnamon
- 1/2 tsp. sugar
- 1 1/2 tsp. chili powder
- 2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. pepper and salt
- Place all ingredients in slow cooker.
- Gently stir ingredients until mixed.
- Cover and cook on low for 6-8 hours.
- When done, mix again very well.
- Serve with sour cream and shredded cheddar cheese.
Ingredients:
- 1 16oz package of sausage
- 1/2 cup bread crumbs
- 1 package cream cheese softened
- 2 tbsp dried parsley
- 3 cloves garlic minced
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan
- Preheat oven to 400.
- Remove mushroom steam and keep for later use.
- Place mushroom caps on a foil lined baking sheet.
- Brown and crumble sausage. Drain grease off the sausage.
- Remove sausage from heat and stir in bread crumbs. Set aside.
- In a bowl, combine cream cheese, parsley, garlic and lemon juice until smooth.
- Combine sausage and cream cheese mixture.
- Fill each mushroom cap with mixture and cover the top with grated Parmesan cheese.
- Bake 14 to 16 minutes till down
- Enjoy!
