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From the Kitchen of: Shelley Sparks
Ridin' the range all day makes a cow poke mighty hungry--try this one on for size.
| 2 | lbs. | hamburger meat,browned |
| 1 | large | onion,chopped |
| 1 | can | tomatoes |
| 1 | can | Ro-Tel tomatoes and jalapenos |
| 1 | can | Ranch Style beans with jalapenos |
| 1 | can | whole kernel corn |
| 3-4 | cut potatoes | |
| 1 | tbsp | chili powder |
| several | dashes | hot pepper sauce |
| 1 | tsp. | cumin |
| several | dashes | salt and pepper to taste |
| a little | water |
(*"greenhorns" *smile* can use plain Ranch Style beans, if they can't take the heat)
Combine all ingredients in a cast iron Dutch oven (for authentic Texas-style cookin', y'all). Cook over low heat (or campfire) until potatoes are fork-tender. Serve in bowls with grated Monterrey Jack cheese and chopped green onions, if desired. Good with cornbread or sourdough biscuits, too. Serve 6--or 4 hungry cowboys.