Type what you have

Ingredients

• ✓ fire-roasted diced tomato
• vegetable oil
• onion
• garlic
• red pepper flakes
• shrimp
• peanut butter
• red chile paste
• rice noodle
• water
• cilantro
• yogurt
• peanut

Instructions

1. 1 Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
2. 2 Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
3. 3 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
4. 4 Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

By LadyChef

Ingredients

• ✓ fire-roasted diced tomato
• ground turkey
• onion
• spanish rice
• water
• chili powder
• cumin
• coriander

Instructions

1. 1 Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
2. 2 Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
3. 3 Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ fire-roasted diced tomato
• cooking spray
• ground beef
• onion
• tomato soup
• cabbage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
2. 2 Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
4. 4 Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
5. 5 Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
6. 6 Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

By Paul

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• garlic
• farfalle pasta
• white bean
• basil

Instructions

1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• onion
• garlic
• ground turkey
• marinara sauce
• zucchini noodle
• ricotta cheese
• mozzarella cheese
• basil leaf
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
3. 3 Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
4. 4 Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

By mkhurt

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• sausage
• garlic
• navy bean
• beef stock
• chicken stock
• basil
• oregano
• red pepper flakes
• spinach
• ditalini pasta

Instructions

1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Ingredients

• ✓ fire-roasted diced tomato
• ground beef
• rice
• ketchup
• worcestershire sauce
• black pepper
• green bell pepper
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl.
3. 3 Stuff each green bell pepper with ground beef mixture.
4. 4 Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
5. 5 Cook on Low for 6 to 8 hours.

By Cooper4

Ingredients

• ✓ fire-roasted diced tomato
• beet
• tomato paste
• beef stock
• white sugar
• dill weed
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• vegetarian sausage
• onion
• yellow bell pepper
• garlic
• red wine
• tomato
• italian seasoning
• sugar
• salt
• red pepper
• penne pasta
• parmesan cheese

Instructions

1. 1 Heat oil in an extra-large skillet over medium-high heat. Add sausage; cook until browned, turning occasionally, about 5 minutes. Remove from the skillet, reserving drippings in skillet.
2. 2 Add onion, bell pepper, and garlic to the skillet; cook, stirring, over medium heat until softened, 5 minutes. Carefully add wine to skillet. Cook, scraping up any browned bits, for 1 minute. Add crushed tomatoes, fire-roasted tomatoes, Italian seasoning, sugar, salt, and red pepper. Return sausage to skillet. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, for 10 minutes. Uncover and cook until desired consistency, about 5 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
4. 4 Serve pasta topped with sauce and sprinkle with Parmesan cheese.

By Juliana Hale

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• carrot
• celery
• brown onion
• salt
• garlic
• red chile pepper
• potato
• kale
• zucchini
• vegetable broth
• bay leaf
• lemon zest
• parsley

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
2. 2 Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
4. 4 Ladle soup into bowls and garnish with lemon zest and parsley.

By Chuck Minor

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• eggplant
• onion
• garlic
• oregano
• cinnamon
• allspice
• salt
• black pepper
• water
• red wine
• bay leaf
• white sugar
• caper
• red wine vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
2. 2 Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.

By RuthE

Ingredients

• ✓ fire-roasted diced tomato
• coconut oil
• onion
• garlic
• ground beef
• chili powder
• cumin
• cocoa powder
• oregano
• allspice
• ancho chile powder
• salt
• tomato paste
• beef broth
• water

Instructions

1. 1 Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
2. 2 Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
3. 3 Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

By Sacred Plates

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• red bell pepper
• onion
• jalapeno pepper
• garlic
• cumin
• chili powder
• garlic salt
• adobo seasoning sauce
• soy chorizo
• tri-bean blend
• vegetable stock
• sweet potato

Instructions

1. 1 Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
2. 2 Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

By Noah Coffey

Ingredients

• ✓ fire-roasted diced tomato
• beef stew meat
• tomato paste
• water
• chili powder
• chipotle chile powder
• garlic salt
• adobo seasoning
• paprika
• onion powder

Instructions

1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ fire-roasted diced tomato
• green olive
• green pea
• bay leaf
• oregano
• paprika
• paprika
• garlic
• green bell pepper
• carrot
• onion
• tomato
• olive oil
• black pepper
• kosher salt
• all-purpose flour
• beef chuck

Instructions

1. 1 Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
2. 2 Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
3. 3 Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
4. 4 Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
5. 5 Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
6. 6 Remove bay leaves and serve warm.

By Bibi

Ingredients

• ✓ fire-roasted diced tomato
• spinach
• vegetable broth
• water
• garlic powder
• penne pasta
• ricotta cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
2. 2 Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
3. 3 Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

By Terri

Ingredients

• ✓ fire-roasted diced tomato
• lemon juice
• red bell pepper
• cavatappi pasta
• bay leaf
• rosemary
• caraway seed
• thyme
• worcestershire sauce
• garlic
• paprika
• red wine
• beef broth
• salt
• black pepper
• ground beef
• onion
• olive oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
2. 2 Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
4. 4 Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

By Phil C

Ingredients

• ✓ fire-roasted diced tomato
• tomato paste
• spaghetti sauce
• water
• oil
• black pepper
• salt
• allspice
• cinnamon
• cumin
• thyme
• basil
• ground turkey
• red pepper paste
• garlic
• onion
• parsley

Instructions

1. 1 Combine parsley, onion, garlic, and red pepper paste in the bowl of a food processor; process until finely blended. Transfer to a large bowl. Add turkey, basil, thyme, cumin, cinnamon, allspice, salt, and pepper; mix until thoroughly combined. Form mixture into uniformly-sized meatballs.
2. 2 Heat oil in a large saucepan over medium-low heat. Add meatballs, working in batches if necessary, and saute until browned on all sides, 2 to 3 minutes per side. Remove to a plate.
3. 3 Add 4 cups water, spaghetti sauce, diced tomatoes, and tomato paste to the saucepan; mix to combine. Add more water if sauce seems too thick. Drop meatballs into sauce and cook over medium-low heat until flavors have melded, about 1 hour.

By samnan2

Ingredients

• ✓ fire-roasted diced tomato
• black pepper
• kosher salt
• bay leaf
• fennel seed
• oregano
• garlic
• onion
• olive oil
• olive oil
• ground bison
• black pepper
• kosher salt
• paprika
• parsley
• garlic
• panko bread crumb
• egg

Instructions

1. 1 Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.
2. 2 Form 24 meatballs, about 1 1/2 tablespoons each.
3. 3 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.
4. 4 Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.
5. 5 Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bibi

Ingredients

• ✓ fire-roasted diced tomato
• pork loin roast
• sweet potato
• red onion
• green chile
• chicken broth
• cumin
• salt
• black pepper
• lime juice

Instructions

1. 1 Place pork, sweet potatoes, tomatoes, onion, green chiles, chicken broth, cumin, salt, and black pepper into the bottom of a slow cooker; cover slow cooker.
2. 2 Cook on Low for 6 to 7 hours. An instant-read thermometer inserted into centers of pork chunks should read at least 145 degrees F (63 degrees C). Stir in lime juice before serving.

By Stephanie Patterson

Ingredients

• ✓ fire-roasted diced tomato
• red kidney bean
• black bean
• chipotle hot sauce
• worcestershire sauce
• tomato sauce
• beer
• cayenne pepper
• salt
• cumin
• paprika
• chili powder
• chili powder
• ground beef
• garlic
• onion
• bacon
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
2. 2 Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
3. 3 Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

By Nick Wilson

Ingredients

• ✓ fire-roasted diced tomato
• cayenne pepper
• cumin
• black pepper
• sugar
• oregano
• salt
• chili powder
• tomato paste
• bloody mary mix
• tomato
• garlic
• banana pepper
• red bell pepper
• green bell pepper
• yellow onion
• portobello mushroom
• olive oil
• pinto bean
• kidney bean
• black bean

Instructions

1. 1 Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
2. 2 Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
3. 3 Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
4. 4 Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.

By Danielle

Ingredients

• ✓ fire-roasted diced tomato
• butter
• quinoa
• chicken broth
• garlic
• salt
• black pepper
• cayenne pepper
• black bean
• green onion
• cilantro

Instructions

1. 1 Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
2. 2 Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.

By Bernadette Kolb Munoz

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• onion
• taco seasoning
• chicken broth
• corn
• chicken breast
• tortilla chip
• avocado
• oaxaca cheese
• sour cream

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 ½ tablespoons taco seasoning; cook and stir until onion is soft and translucent, 3 to 4 minutes. Stir in chicken broth, tomatoes with juice, and corn.
2. 2 Sprinkle remaining 1 ½ tablespoons taco seasoning over chicken pieces; stir into soup. Cover; cook until chicken is cooked through, about 5 minutes.
3. 3 Serve soup with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.

By thedailygourmet

Ingredients

• ✓ fire-roasted diced tomato
• ground bison
• chili bean
• tomato
• onion
• green bell pepper
• cumin
• chili seasoning
• cayenne pepper
• garlic powder
• paprika
• elbow macaroni

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.

By Becca Miller

Ingredients

• ✓ fire-roasted diced tomato
• coriander
• oregano
• salt
• chipotle powder
• cumin
• brown sugar
• cocoa powder
• tomato paste
• vegetable oil
• garlic
• orange juice
• black olive
• green chile pepper
• baby spinach
• tomato sauce
• onion
• red bell pepper
• chickpea
• black bean
• pumpkin puree
• kidney bean
• vegetable broth

Instructions

1. 1 Combine vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, cumin, chipotle powder, salt, Mexican oregano, and coriander in a slow cooker.
2. 2 Cook on Low, stirring occasionally, until flavors combine, about 8 hours.

By Raechel Valerius

Ingredients

• ✓ fire-roasted diced tomato
• chicken breast
• black bean
• chicken stock
• corn
• enchilada sauce
• green chile
• onion
• garlic
• salt
• cumin

Instructions

1. 1 Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

By Gregory Chapman

Ingredients

• ✓ fire-roasted diced tomato
• avocado oil
• beef sirloin tip roast
• beef broth
• bell pepper
• onion
• tomato paste
• garlic
• olive oil
• red wine vinegar
• cumin
• salt
• cilantro

Instructions

1. 1 Heat avocado oil in a large skillet over medium-high heat. Add roast; sear until brown, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add bell peppers and onions to slow cooker.
2. 2 Combine tomato paste, garlic, olive oil, vinegar, cumin, and salt in a bowl; pour over bell peppers and onions. Cover the slow cooker.
3. 3 Cook on High for 1 hour. Decrease heat to Low; cook until beef is tender enough to shred, about 8 hours.
4. 4 Transfer beef to a work surface; shred using 2 forks. Return shredded beef to slow cooker; stir in cilantro. Cover the slow cooker. Cook on Low 1 hour more.

By abussone

Ingredients

• ✓ fire-roasted diced tomato
• cooking spray
• ground beef
• onion
• garlic
• taco seasoning
• black bean
• spinach
• chicken broth
• mexican cheese blend
• long-grain rice
• red salsa

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
3. 3 Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

By VMB

Ingredients

• ✓ fire-roasted diced tomato
• grapeseed oil
• yellow onion
• carrot
• red bell pepper
• green bell pepper
• garlic
• harissa paste
• tomato paste
• shrimp stock
• chickpea
• shrimp
• salt

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

By CookingWithShelia