Ingredients:
1 Tbsp. vegetable oil
1 c. frozen whole kernel corn, thawed
1 tsp. chili powder
1 pkg. (17 oz.) refrigerated cooked beef tips with gravy
1 jar (16 oz.) mild or medium thick and chunky salsa
1 can (14 oz.) pinto beans or red beans, rinsed and drained
1/4 c. bottled hickory-flavor barbecue sauce
1/4 c. sour cream
Corn bread or corn muffins (optional)
Directions:
In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes.
Top each serving with sour cream. If desired, serve with corn muffins.
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