2 (10 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES (10 OZ), DRAINED
1 (1.25 OUNCE) PACKAGE TACO SEASONING MIX
⅓ CUP WATER
12 TACO SHELLS
3 CUPS SHREDDED LETTUCE
1 CUP SHREDDED CHEDDAR CHEESE
Instructions
PLACE 1 CAN RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES AND SEASONING MIX IN A LARGE SKILLET OVER MEDIUM HEAT; MIX WELL. STIR IN WATER AND BRING TO A BOIL. REDUCE HEAT TO SIMMER AND COOK FOR 10 MINUTES; STIRRING OCCASIONALLY.
SPOON MEAT MIXTURE EVENLY INTO EACH TACO SHELL; TOP WITH SECOND CAN OF RED GOLD® PETITE DICED TOMATOES & GREEN CHILIES AND CHEESE.
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Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council. – See more at: http://mushroominfo.com/mushroom-chipotle-chili/#sthash.DWKcS8IQ.dpuf
Ingredients
4 POUNDS MUSHROOM AND MEAT BASE
3 TABLESPOONS VEGETABLE OIL
2 CUPS YELLOW ONION, DICED
1 TABLESPOON GARLIC, MINCED
2 EACH POBLANO GREEN CHILIES, SEEDED AND DICED
2 TABLESPOONS JALAPEÑOS, SEEDED AND MINCED
⅓ CUP CHILI POWDER
1 TABLESPOON CHIPOTLE CHILIES IN ADOBO, MINCED
2 TABLESPOONS GROUND CUMIN
2 TABLESPOONS OREGANO, DRIED
1×16 OZ CAN CRUSHED TOMATO WITH LIQUID
1X 12 OUNCE BOTTLE LAGER BEER
KOSHER SALT TO TASTE
BLACK PEPPER, FRESHLY GROUND TO TASTE
Instructions
SEASON THE MUSHROOM AND MEAT MIXTURE WITH SALT AND PEPPER AS NEEDED.
HEAT THE OIL IN A PAN OVER MEDIUM TO HIGH HEAT. ADD THE ONIONS, GARLIC AND CHILIES TO THE PAN AND COOK OVER MEDIUM HEAT, STIRRING FROM TIME TO TIME, UNTIL THE MIXTURE IS TENDER, ABOUT 12 – 15 MINUTES. ADD THE HERBS CHIPOTLE, AND SPICES AND SAUTÉ FOR 5 MINUTES THEN ADD THE MUSHROOM MEAT BLEND AND STIR TO MIX WELL. ADD THE BEER AND TOMATOES TO THE PAN AND BRING TO A SLOW SIMMER. COVER THE POT AND COOK OVER VERY LOW HEAT OR IN A 325 DEGREE OVEN FOR 1 HOUR. CHECK THE CHILI PERIODICALLY, STIRRING AS NEEDED.
TASTE FOR SEASONING AND ADJUST AS NEEDED WITH MORE CHILI POWDER, SALT AND PEPPER.THE CHILI SHOULD BE VERY FLAVORFUL AND THE LIQUID SHOULD BE GREATLY REDUCED AND THICKENED. SERVE THE CHILI.
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Cheesy Southwestern Four-Potato and Veggie Casserole
Prep time:
Cook time:
Total time:
Serves: 6-8
Recipe By: United States Potato Board This Cheesy Southwestern Four-Potato and Veggie Casserole with Fire-Roasted Tomato Sauce, Black Beans, Cherry Tomatoes, Caramelized Red Onions, and Fresh Cilantro recipe is courtesy of The Cozy Apron, as part of the U.S. Potato Board’s Potato Lover’s Club Program
Ingredients
2 LARGE RED POTATOES, SKIN ON AND CUBED
2 LARGE YUKON GOLD POTATOES, SKIN ON AND CUBED
1 LARGE RUSSET POTATO, PEELED AND CUBED
1 LARGE SWEET POTATO, PEELED AND CUBED
OLIVE OIL
SALT
BLACK PEPPER
1 EXTRA-LARGE RED ONION, QUARTERED AND SLICED
1 POUND LEAN GROUND BEEF OR TURKEY (OPTIONAL)
1 (28 OZ) CAN ORGANIC, FIRE-ROASTED DICED TOMATOES, DRAINED OF THEIR JUICES
1 DRY PINT CHERRY TOMATOES
1 (15 OZ) CAN BLACK BEANS, DRAINED AND RINSED
1 (15 OZ) CAN YELLOW CORN, DRAINED
1 TEASPOON GROUND CUMIN
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON GRANULATED ONION
1 TEASPOON GRANULATED GARLIC
3 CUPS SHREDDED CHEDDAR AND JACK CHEESE BLEND
2 TABLESPOONS GREEN ONION
1 TABLESPOON CHOPPED FRESH CILANTRO
Instructions
PREHEAT THE OVEN TO 400°F AND LINE A LARGE BAKING SHEET WITH PARCHMENT PAPER OR FOIL DRIZZLED WITH A TOUCH OF OIL. ADD ALL OF THE CUBED POTATOES INTO A LARGE BOWL, DRIZZLE WITH A LITTLE OIL, AND SEASON WITH A COUPLE OF GOOD PINCHES OF SALT AND PEPPER; TURN THEM OUT ONTO YOUR BAKING SHEET, AND ROAST FOR 40 MINUTES, OR UNTIL TENDER; THEN, ALLOW THEM TO COOL SLIGHTLY UNTIL THEY CAN BE HANDLED, AND TURN THE OVEN TEMP DOWN TO 350°F. WHILE THE POTATOES ARE ROASTING, PLACE A LARGE NONSTICK SKILLET ON MEDIUM-HIGH HEAT, AND DRIZZLE IN A LITTLE OIL; ADD THE RED ONION, ALONG WITH A PINCH OF SALT AND PEPPER, AND ALLOW THE ONION TO CARAMELIZE FOR ABOUT 10-12 MINUTES, OR UNTIL GOLDEN-BROWN; SPOON OUT ONTO A PLATE OR BOWL, AND SET ASIDE. INTO THAT SAME PAN, ADD THE GROUND BEEF OR TURKEY, IF USING, ALONG WITH A COUPLE OF PINCHES OF SALT AND PEPPER, AND COOK UNTIL NO LONGER PINK; SPOON OUT INTO A BOWL AND SET ASIDE FOR A MOMENT. ONCE THE POTATOES HAVE ROASTED AND ARE SLIGHTLY COOLED, ONCE AGAIN TURN THEM OUT INTO A LARGE BOWL; ADD TO THEM THE FIRE-ROASTED TOMATOES ALONG WITH THE REST OF THE INGREDIENTS THROUGH THE GRANULATED GARLIC, PLUS THE COOKED GROUND BEEF OR TURKEY, IF ADDING, AND ABOUT 1 CUP OF THE CHEESE BLEND (ADD A PINCH OR TWO OF SALT AND PEPPER, IF NEEDED, AS WELL); CAREFULLY TOSS THE INGREDIENTS JUST TO COMBINE. TO ASSEMBLE THE CASSEROLE, ADD YOUR CARAMELIZED RED ONION TO THE BOTTOM OF A 9 X 13 LIGHTLY OILED CASSEROLE DISH, AND TURN THE POTATO/VEGGIE MIXTURE OUT OVER TOP; GARNISH THE CASSEROLE WITH THE REST OF THE CHEESE BLEND, AND BAKE FOR ABOUT 20 MINUTES, OR UNTIL THE CHEESE IS MELTED; FINISH WITH THE CHOPPED GREEN ONION AND THE CILANTRO.
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1 28-OUNCE CAN NO-SALT-ADDED CRUSHED TOMATOES, DRAINED
1 CUP LOW-SODIUM BEEF BROTH
⅓ CUP FRESH BASIL LEAVES, TORN
½ CUP LOW-FAT RICOTTA CHEESE
1⁄3 CUP CHOPPED FLAT-LEAF PARSLEY, OR 2 TEASPOONS DRIED PARSLEY
2 TABLESPOONS TRANS-FAT FREE MARGARINE
FRESHLY GROUND BLACK PEPPER, TO TASTE
Instructions
BRING A LARGE POT OF WATER TO A BOIL, ADD THE PASTA, AND COOK ACCORDING TO PACKAGE DIRECTIONS. 2. CHOP MUSHROOMS INTO ¼-INCH PIECES. RESERVE 3. HEAT OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS, CARROT, ONION, AND GARLIC. SAUTE UNTIL ONIONS ARE TRANSLUCENT, ABOUT 5 MINUTES. REMOVE FROM PAN AND RESERVE. 4. PLACE GROUND BEEF IN PAN AND COOK OVER MEDIUM-HIGH HEAT, BREAKING MEAT INTO VERY SMALL BITS. SEASON WITH FRESHLY GROUND BLACK PEPPER. 5. ADD THE VEGETABLE MIXTURE TO THE BEEF IN THE SKILLET. STIR IN THE TOMATOES, BROTH, AND BASIL; SIMMER FOR FIVE MINUTES. 6. IN A SMALL BOWL, COMBINE THE RICOTTA CHEESE AND PARSLEY. TOSS HOT PASTA WITH THE MARGARINE AND RETURN TO SKILLET. MIX WITH MEAT SAUCE. TO SERVE, SCOOP EQUAL AMOUNTS OF THE RICOTTA INTO SHALLOW BOWLS, TOP WITH PASTA/SAUCE MIXTURE.
TIP:SUBSTITUTE FIRM TOFU OR 100% GROUND TURKEY BREAST MEAT FOR GROUND BEEF.
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Recipe by Potato Goodness Corn tortillas add great flavor and texture to this Mexican-style beef casserole. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Beef and Potato Tamale Casserole
Ingredients
2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3-4 SMALL RED POTATOES
1 CAN (14½ OUNCES) DICED TOMATOES IN JUICE
½ CUP WATER
1 PACKET (1¼ OUNCES) TACO SEASONING*
4 YELLOW CORN TORTILLAS, CUT IN HALF
¾ POUND 85% LEAN GROUND BEEF
1 CUP SHREDDED CHEDDAR CHEESE*
Instructions
CUT POTATOES IN HALF LENGTHWISE. SLICE ACROSS INTO ¼-INCH-THICK HALF MOONS.
IN MIXING BOWL, COMBINE TOMATOES, WATER AND TACO SEASONING, RESERVING 2 TEASPOONS TACO SEASONING. SPREAD 2 TABLESPOONS TOMATO MIXTURE IN BOTTOM OF A 1-QUART MICROWAVE-SAFE DISH. COVER WITH 4 TORTILLA HALVES.
CRUMBLE BEEF OVER TORTILLAS AND SPRINKLE WITH RESERVED TACO SEASONING. SPRINKLE HALF THE CHEESE OVER BEEF. ADD HALF THE REMAINING TOMATO MIXTURE. SPREAD POTATOES ON TOP IN A SINGLE LAYER. COVER WITH REMAINING TORTILLAS. SPREAD REMAINING TOMATO MIXTURE ON TOP AND SPRINKLE WITH REMAINING CHEESE.
COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 20 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES AND BEEF ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
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