There is a good possibility that our kayaks will be delivered this afternoon. It will be nice to get out on the water, get some exercise, do a little fishing and spend some time with my husband. It stays windy here almost all of the time so investing an anchor may be a wise idea. We are both super excited. 🙂
In an earlier post I mentioned the lovely “hatch chile ” of New Mexico-this morning I ordered fresh peppers along with some hatch green chili powder from The Hatch Chile Store. Huge thanks (anotherfoodieblogger) for the great idea of ordering them online. Have they shipped yet? Are they here yet?
In case you haven’t noticed, adding jalapeno and fire roasted tomatoes to almost everything is next to impossible for me. What started out as southwestern egg rolls turned into a southwestern pasta bowl when I discovered there were not any egg roll wrappers (sigh). Not exactly a summertime meal is it? Adding a few sliced avocados and sprinkling with shredded cheese will freshen it up a little bit. Smells REALLY good and it took less than an hour to prepare.
- 1.5 pounds lean ground beef
- 1 small onion, diced
- 1 jalapeno, diced
- 1 clove roasted garlic, minced
- 1 can (14 oz.) fire roasted tomatoes, pureed
- 1 can (14 oz.) black beans, drained and rinsed
- 1 can (8 oz.) tomato sauce (I use salt free)
- 1 can (4 oz.) green chiles, chopped
- 1 cup frozen corn
- 2 dried chili peppers
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon cumin
Cook the beef and onion in large skillet. Drain and return to skillet (I also rinse mine to remove the extra grease) Stir in all remaining ingredients except for the beans. Bring to a slight boil then reduce heat and simmer until corn is tender. Add the beans. Cook pasta according to package directions, drain and add to beef mixture.
‘If the plan doesn’t work-change the plan-not the goal’
Have a beautiful day!