Chupe De Carne
|Onions||1 1⁄2 Cup (24 tbs), minced|
|Bell pepper||1⁄2 Cup (8 tbs), finley minced|
|Garlic||2 Large, minced|
|Butter/Corn oil||2 Tablespoon|
|Lean ground beef||1 1⁄2 Pound|
|Mushrooms||3⁄4 Pound, minced|
|Salt||1 1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Peeled and chopped ripe tomatoes||6 Cup (96 tbs)|
|Dried red kidney beans||1 Cup (16 tbs) (Cooked)|
|Corn kernels||1 1⁄2 Cup (24 tbs)|
|Creamy mushroom soup concentrate||1 Cup (16 tbs)|
|Grated sharp cheddar cheese/Monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Tortilla chips||1 Cup (16 tbs)|
Saute onions, bell pepper and garlic in butter until vegetables are soft.
Raise heat, add meat and mushrooms, sprinkle with seasonings and herbs and cook and stir with fork until meat loses its color.
Add rest of ingredients, except cheese and tortilla chips, mix well, cover, bring to gentle boil, lower heat and simmer 15 minutes.
Add cheddar cheese and heat just until melted.
Adjust seasonings and serve with Parmesan cheese and tortilla chips.