Serve up all the fiery flavors of the Southwest with this quick and easy recipe from Del Monte. This dish is a good source of healthy fiber and is sure to spice up your dinner routine.
Ingredients
1 CAN (14.5 OZ.) DEL MONTE® ORIGINAL STEWED TOMATOES-NO SALT ADDED
1 CAN (14.5 OZ.) COLLEGE INN® FAT FREE & LOWER SODIUM CHICKEN BROTH
½ CUP CHOPPED GREEN ONIONS, DIVIDED
2 TBSP. BUTTER OR MARGARINE
1 TSP. GROUND CUMIN
1 TSP. CHILI POWDER
1 PKG. (10 OZ.) COUSCOUS
1 CAN (15 OZ.) LOW-SODIUM BLACK BEANS, DRAINED AND RINSED
½ CUP SHREDDED LOW-FAT CHEDDAR CHEESE
Instructions
COOK ⅓ CUP GREEN ONIONS IN BUTTER IN LARGE SAUCEPAN UNTIL TENDER.
STIR IN BROTH, UNDRAINED TOMATOES, CUMIN AND CHILI POWDER.
HEAT TO A BOIL; REMOVE FROM HEAT.
STIR IN COUSCOUS AND BEANS. COVER, LET STAND 5 MINUTES.
FLUFF COUSCOUS MIXTURE WITH A FORK.
TOP EACH SERVING WITH CHEESE AND REMAINING GREEN ONIONS.
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Fire up the grill tonight with Del Monte’s gluten-free Baby Back Ribs recipe. The tangy homemade BBQ sauce will have everyone coming back for more.
Ingredients
1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
½ CUP DEL MONTE® TOMATO KETCHUP
⅓ CUP FIRMLY PACKED DARK BROWN SUGAR
3 TBSP. STEAK SAUCE
1 TBSP. CIDER VINEGAR
1 MEDIUM GARLIC CLOVE, MINCED
½ TSP. HOT PEPPER SAUCE
4 LB. BEEF BACK RIBS OR PORK SPARERIBS
Instructions
COMBINE ALL INGREDIENTS EXCEPT RIBS.
GRILL RIBS OVER MEDIUM-LOW COALS 30 TO 35 MINUTES. BASTE GENEROUSLY WITH SAUCE AND CONTINUE GRILLING AND BASTING WITH SAUCE 10 TO 15 MINUTES LONGER OR UNTIL NO LONGER PINK. SERVE WITH REMAINING SAUCE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
This snappy, south-of-the-border dip makes a delicious appetizer, perfect for kicking off your Cinco de Mayo party.
Ingredients
2 CANS (14.5 OZ. EACH) DEL MONTE® PETITE DICED TOMATOES WITH ZESTY JALAPENOS
1 CAN (15.25 OZ.) DEL MONTE® WHOLE KERNEL CORN-NO SALT ADDED, DRAINED
1 LB. LEAN GROUND BEEF
1 CAN (15 OZ.) LOW-FAT REFRIED BEANS
1 TBSP. CHILI POWDER
1-1/2 CUPS SHREDDED LOW-FAT CHEDDAR CHEESE
TORTILLA CHIPS
(OPTIONAL) GREEN ONIONS
Instructions
COOK MEAT IN SKILLET; DRAIN. ADD 1 CAN UNDRAINED TOMATOES, REFRIED BEANS AND CHILI POWDER. COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL HOT.
PLACE IN SHALLOW 2-1/2-QUART BAKING DISH. TOP WITH CORN, REMAINING CAN OF TOMATOES (DRAINED) AND CHEESE. BAKE AT 350°F, 5 MINUTES, OR UNTIL CHEESE IS MELTED. GARNISH WITH GREEN ONIONS, IF DESIRED. SERVE WARM WITH TORTILLA CHIPS.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Kick up your dinner routine with this spicy Southwestern dish. High in fiber, it’s a great option for families on a budget. Serve with salsa and avocado on the side for an extra-tasty touch.
Ingredients
1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH GARLIC AND ONION
1 CAN (15 OZ.) LOW-SODIUM BLACK OR PINTO BEANS, DRAINED
2 CLOVES GARLIC, MINCED
1 TSP. MINCED JALAPENO CHILE
½ TSP. GROUND CUMIN
1 CUP CUBED GRILLED CHICKEN OR TURKEY
4 FLOUR TORTILLAS
½ CUP LOW-FAT SHARP CHEDDAR CHEESE, SHREDDED
(OPTIONAL) SALSA
(OPTIONAL) LETTUCE
(OPTIONAL) AVOCADO
Instructions
COMBINE UNDRAINED TOMATOES, BEANS, GARLIC, JALAPENO AND CUMIN IN SKILLET. ADD COOKED CHICKEN. COOK 5 MINUTES.
ARRANGE TORTILLAS IN SINGLE LAYER ON GRILL OVER MEDIUM COALS.
SPREAD ABOUT ¾ CUP CHICKEN MIXTURE OVER EACH TORTILLA. TOP WITH CHEESE.
COOK ABOUT 3 MINUTES OR UNTIL BOTTOM OF TORTILLA BROWNS AND CHEESE IS MELTED. SERVE WITH SALSA, IF DESIRED. GARNISH WITH SHREDDED LETTUCE AND DICED AVOCADO, IF DESIRED.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
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