慢炖锅烤辣椒

慢炖锅烤辣椒

Ingredients

  • 2磅(900克)热意大利香肠,去除香肠皮
  • 2磅(900克)瘦牛肉馅
  • 2个蒜瓣,剁碎
  • 1个大青椒,切块
  • 1个大洋葱,切碎
  • 1个墨西哥辣椒,剁碎
  • 3杯(750毫升)牛肉汤
  • 2包(每包大约2盎司/57毫升)辣酱
  • 2罐(每罐16盎司/450毫升)云豆,沥干
  • 2罐(每罐14.5盎司/410毫升)切丁的番茄,不用沥干
  • 1罐(6盎司/170毫升)番茄酱
  • 切丝的切达奶酪、切片的墨西哥辣椒、酸奶油(根据口味)

Directions

  1. 在一个大的平底煎锅内倒入切好的香肠和牛肉馅。开中高火,烹饪香肠和牛肉馅至褐色。淋掉油。
  2. 向锅内炒肉中加入大蒜、青椒、洋葱和墨西哥辣椒,翻炒直到洋葱变软。
  3. 将肉和洋葱混合料放入慢炖锅内胆内。
  4. 加入剩下的食材。混合搅拌。
  5. 盖上盖子,并以高档慢炖4小时,或以低档慢炖8小时。
  6. 根据口味,可与切丝的切达奶酪,切片的热辣辣椒和酸奶油一同食用。

份量:10-12

RECIPE TAGS

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