Saturday, July 16, 2011

Chimichanga Chowder

I had some stewing chunks I needed to use, but just wasn't really in the mood for beef stew. I searched through my cupboards and fridge, and whaddya know -- I got a hairbrain idea for a Tex-Mex chowder. This is sort of a cross between taco soup and taco chili, except it has refried beans and the fact that it's cream based makes it a chowder. Since both chimichangas and burritos have refried beans, we thought we could call it either Beef Burrito Chowder or Chimichanga Chowder. In the end, Chimichanga Chowder won out. I hope you give it a try! We loved it!

1 lb beef chunks for stewing
1 jar salsa
1 can corn, drained
1 can refried beans
1/4 C sour cream
1 can cream of mushroom soup
1/2 - 1 soup-can water

Brown beef chunks with desired amount of seasonings. Drain fat and place beef in bottom of crock pot. Add remaining ingredients to crock pot and stir well. Cook low 6-8 hours or high on 4. Serve with shredded cheese and crushed corn chips if desired.

**Seasonings may include 1 packet of taco or fajita seasoning, a few dashes of chili powder, etc. I used about a teaspoon of Tony Chachere's Creole Seasoning.

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