Type what you have

Ingredients

• ✓ hot tomato sauce
• olive oil
• onion
• garlic
• ground beef
• ketchup
• brown sugar
• worcestershire sauce
• mustard
• cider vinegar
• chili powder

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté until browned, 5 to 7 minutes. Add ground beef; cook and stir until beef is completely browned, 7 to 10 minutes. Drain and discard grease from the skillet. Transfer beef mixture to a slow cooker.
2. 2 Stir hot tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and chili powder into beef mixture. Cover the slow cooker.
3. 3 Cook on Low for 2 hours (or on High for 1 hour).

By Me Recipies

Ingredients

• ✓ hot tomato sauce
• red wine
• brown sugar
• basil
• parsley
• cumin
• garlic powder
• balsamic vinegar
• worcestershire sauce
• chili powder
• green bell pepper
• celery
• tomato
• tomato sauce
• cannellini bean
• ranch-style bean
• pinto bean
• black pepper
• salt
• garlic
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, onion, and garlic; cook and stir until beef browned and crumbly, about 10 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker; season with salt and black pepper.
2. 2 Stir remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, celery, green bell pepper, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar into beef mixture. Cover slow cooker.
3. 3 Cook on High for 4 hours; stir in red wine. Continue cooking for 2 hours more. (Or cook on Low for 8 hours.)

By mbmiller2318

Ingredients

• ✓ hot tomato sauce
• ground turkey
• corn
• onion
• refried bean
• flour tortilla
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground turkey in a large skillet over medium-high heat. Stir in tomato sauce, corn, and onion. Reduce heat to medium; simmer, stirring occasionally, until liquids reduce, about 20 minutes.
2. 2 Heat beans in a separate medium skillet over medium-low heat.
3. 3 Heat tortillas over a gas stovetop burner for 1 to 2 minutes, flipping a few times.
4. 4 Fill tortillas with beans, turkey mixture, sour cream, and cheese; serve while still warm.

By Gary Bertagnolli

Ingredients

• ✓ hot tomato sauce
• water
• coriander
• red pepper flakes
• beef base
• oregano
• parsley
• sugar
• black pepper
• cumin
• cocoa powder
• onion flake
• garlic
• cornmeal
• chili powder
• kidney bean
• anaheim chile pepper
• onion
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
2. 2 Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
3. 3 Cook on High for 4 hours (or on Low for 8 to 10 hours).

By JARRIE

Ingredients

• ✓ hot tomato sauce
• vegetable oil
• onion
• garlic
• green chile
• rotisserie chicken
• mexican cheese blend
• neufchatel cheese
• salt
• black pepper
• corn tortilla
• avocado oil cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add shredded chicken, Mexican cheese blend, and Neufchâtel cheese. Cook and stir until cheeses have melted and mixture is warmed through, about 3 minutes. Season to taste with salt and pepper.
3. 3 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist with avocado oil.
5. 5 Cook until golden brown, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry until crispy, 3 to 5 minutes.
6. 6 Serve and enjoy!

By Yoly

Ingredients

• ✓ hot tomato sauce
• chicken broth
• quinoa
• jalapeno pepper
• red onion
• corn oil
• garlic powder
• black pepper
• salt
• chipotle powder
• cumin
• milk
• bread crumb
• cilantro
• cotija cheese
• red onion
• egg
• veal

Instructions

1. 1 Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
2. 2 Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
3. 3 Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

By Buckwheat Queen

Ingredients

• ✓ hot tomato sauce
• feta cheese
• cotija cheese
• green chile
• taco seasoning mix
• oregano
• white vinegar
• sugar
• cocoa powder
• water
• tomato sauce
• all-purpose flour
• vegetable oil
• corn tortilla
• spicy pork sausage
• chorizo
• vegetable oil
• white vinegar
• black olive
• onion

Instructions

1. 1 Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
2. 2 Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
3. 3 Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
4. 4 Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.

By JOLLYROGERS

Ingredients

• ✓ hot tomato sauce
• olive oil
• green chile
• mexican cheese blend
• corn
• egg
• vegetable oil
• milk
• corn bread mix
• taco seasoning mix
• green chile
• chunky salsa
• mexican-style corn
• ground beef
• black pepper
• salt
• onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add 2 tablespoons olive oil and garlic to a cold skillet; cook over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir in onion, salt, and black pepper; cook until onion is translucent, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
3. 3 Stir 2 cans Mexican-style corn, salsa, tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer ground beef filling to a 9x13-inch casserole dish.
4. 4 Combine cornbread mix, milk, vegetable oil, and egg in a bowl; fold in 2 cans drained Mexican-style corn, Mexican cheese blend, 1 can drained green chiles, and 1 tablespoon olive oil. Spoon cornbread mixture over ground beef filling.
5. 5 Bake in the preheated oven until a toothpick inserted into cornbread comes out clean, about 30 minutes.

By bcummings221

Ingredients

• ✓ hot tomato sauce
• black pepper
• salt
• bay leaf
• cumin
• chicken bouillon granules
• jalapeno pepper
• carrot
• potato
• ground beef
• tomato
• garlic
• serrano pepper
• onion
• vegetable oil
• garlic
• onion
• water
• tomato

Instructions

1. 1 Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
2. 2 Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.
3. 3 Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

By mytable_yourtummy