RED FLANNEL STEW (SALLYE)
Whatever else it's called, it has to be called delicious. Enjoy.
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- 2 Tbsp
- bacon drippings (or oil)
- 1 large
- white onion
- 1 medium
- hatch or other chile pepper
- 2+ c
- cooked pinto beans
- 1 can(s)
- corned beef (12 oz)
- 1 can(s)
- diced tomatoes (14-16 oz)
- 1 or 2 tsp
- chili seasoning mix (to taste)
- 8 oz
- cubed cheddar cheese
- 6 +
- flat cooked tostado shells
- 3 to 4
- green onions (optional)
- cilantro sprigs (optional)
- sour cream (optional)
1Open can of corned beef and shred into bowl. Set aside for later use.
2Peel and quarter onion
Cut chile pepper in half and remove stem, seeds and membrane.
Place in food processor together and pulse until finely diced.
Reserve for later use.
3Cube cheddar cheese into bite sized chunks, or you can buy cheese already cubed to save time.
Slice green onions into thin pieces, green part included.
4Place bacon drippings or oil in heavy (cast iron preferable) skillet over medium high heat.
When oil is hot, pour onion/pepper mix into the skillet and cook, stirring often with wooden spoon, until onion begin to brown.
5Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
6Add shredded meat, remainders of beans, tomatoes, and spices into mixture.
Turn heat to medium and continue cooking, stirring frequently to avoid burning until heated thoroughly.
7Add cubes of cheese to mixture and continue heating until cheese is melted.
8Serve on tostado shells. Best if eaten while still hot.
Garnish optional with chopped green onions and cilantro sprigs, and a dollop of sour cream if desired.