xiaoxl/recipe_data huggingface dataset:
Perfect Grilled Burger


Ingredients:
ground beef, Worcestershire sauce, canola oil, cheddar cheese

Directions:
Heat your grill over medium/high heat.
place ground meat and worcestershire sauce in a large bowl.
mix to combine, do not over mix.
Divide the meat into 4 equal portions.
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Brush the burgers with the oil.
Grill the burgers for 3 minutes on the first side, then flip and cook for 4 minutes on second side for medium rare.
Add the cheese, if using at the last minute of cooking time and tent the burgers with foil so the cheese can melt completely.
Sandwich the burgers on the toasted bun and top with lettuce and tomatoes, ketchup, pickles anything you like. And serve immediately.
Ragu Polenta and Sausage Bake #Ragu


Ingredients:
Italian sausage, eggs, arugula, canola oil, flour, salt, black pepper

Directions:
Preheat oven to 375.
Brown the sausage and set aside.
In a deep saucepan, heat the oil to 360 degrees.
Slice the polenta into 12 1/2 inch rounds.  Mix the flour with the salt and half the pepper.  Dip the polenta rounds into the seasoned flour, then the egg, and finally the bread crumbs.
Fry the polenta rounds 1 minute per side until golden.
Pour about 3/4 Cup of the Ragu into an 8 X 8 casserole dish.
Alternately layer the polenta rounds and the sausage into the baking dish.
Top with 3/4 of the arugula, the remaining Ragu, and the goat cheese.
Bake 20 minutes until hot and bubbly.
Top with the remaining arugula and black pepper.  Cut into squares and serve.
Boston Cream Dessert Cups
Category: desserts
By KarenM

This is a mini version of Boston Cream Pie.  They are really easy to make and they are great to bring to parties, cookouts, Christmas, Thanksgiving, and the Super Bowl.  I never have leftovers.

Ingredients:
1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
½ cup sour cream
½ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
2  eggs
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting

Directions:
Preheat an oven to 350 degrees F (175 degrees C).  Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup. Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside. Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg.  Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts. Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 40 mins
Yields: 2 dozen

Calories: 270.4
Fat: 15.2 g
Saturated fat: 6.9 g
Carbohydrates: 31.9 g
Sugars: 22.2 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 43.7 mg
Sodium: 236.5 mg
Everything Salmon Burgers(Rachael Ray)


Ingredients:
skinless salmon fillet, poppy seed, sesame seeds, fresh dill, extra virgin olive oil, cream cheese, scallions, sour cream, lemon juice, green leaf lettuce, beefsteak tomato, red onion

Directions:
Place the salmon in a food processor and pulse to coarse grind the fish.Transfer the fish to a mixing bowl and season with the grill seasoning, poppy and sesame seeds, onion flakes, and dill. Use your hands to mix, then divide into 4 equal portions and form each portion into a patty.
Heat a about a tablespoon of  olive oil in a large skillet over medium high heat.
Cook the burgers for 3 minutes on each side for a pink center, 4-5 minutes on each side for fully cooked.
While the burgers cook, combine the cream cheese with the scallions. Fold in the sour cream and  lemon juice. Split and lightly toast the rolls.
Serve the burgers on the toasted buns topped with lettuce, tomato, red onion, and some of the cream cheese sauce.
Enjoy!
Peachy Grilled Chicken


Ingredients:
chicken pieces, water, lime juice, brown sugar, dry mustard, nutmeg, salt, butter, onions

Directions:
Place chicken pieces in a heavy plastic bag and set in glass bowl.
Drain peaches, reserving syrup. Cover peaches and set aside.
In a small bowl, combine peach syrup, water, lime juice, sugar, mustard, nutmeg and salt; pour over chicken pieces and close bag tightly.
Marinate in refrigerator 4 to 6 hours. Remove chicken reserving marinade.
Build a medium fire in a barbeque or electric grill to medium.
Place chicken on greased grill.
Barbeque for 10 minutes on each side.
Brush with marinade and continue barbequing turning occasionally and brushing with marinade until chicken is tender and browned on both sides. About 20 to 25 minutes.
During the last 5 minutes of cooking time, melt butter in a small pan on side of grill. Sauté the onions and minutes and keep warm, add the peaches.
Serve the chicken pieces topped with onion and peace slices.
Beginner Chicken and Dumplings
Category: soups-stews-and-chili
By heatherg

Semi-homemade, quick and easy.

Ingredients:
2 tablespoons butter
1 small onion, diced
1  skinless, boneless chicken breast half, cut into cubes
3  skinless, boneless chicken thighs, cut into cubes
6 cups water
1 (10.75 ounce) can  condensed cream of chicken soup
3 cubes  chicken bouillon
1 teaspoon poultry seasoning
¾ cup milk
1 ½ cups all-purpose baking mix (such as Bisquick®)

Directions:
Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat. Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 316.6
Fat: 14.5 g
Saturated fat: 5.5 g
Carbohydrates: 25.3 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 20.5 g
Cholesterol: 75.7 mg
Sodium: 1396 mg
Rita's Spinach Casserole
Category: world-cuisine
By KSBEESON

This is a quick and delicious way to get kids to eat spinach! Ground beef and tomato sauce are layered in a casserole with spinach and mozzarella cheese.

Ingredients:
1 pound ground beef
1 (15 ounce) can tomato sauce
1 cup sour cream
1 teaspoon dried thyme
3 ½ cups farfalle (bow tie) pasta, uncooked
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme. Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese. Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 373.3
Fat: 20.8 g
Saturated fat: 10.5 g
Carbohydrates: 23.9 g
Sugars: 4.1 g
Dietary fiber: 3.2 g
Protein: 24 g
Cholesterol: 74.9 mg
Sodium: 583.6 mg
Let's Do the Congo With Molly and Her Congo Squares


Ingredients:
flour, baking powder, shortening, brown sugar, salt, eggs, chocolate chips, vanilla

Directions:
Put in greased jelly roll pan (cookie sheet with sides]
Bake 350 for 15 min or until lightly browned.
Sardinian Lobster Spaghetti


Ingredients:
garlic clove, onion, butter, brandy, tomatoes, red pepper flakes, heavy cream, parsley, lobster meat, spaghetti

Directions:
Heat the butter in a saucepan, and once sizzling add the onion and garlic.
Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.
South Seas Baked Beans


Ingredients:
pineapple chunks, brown sugar, dark rum, Tabasco sauce

Directions:
"Combine all ingredients in a 8x8 casserole dish and bake for 30 minutes at 350 degrees."
Dad's Curry


Ingredients:
butter, green onions, gingerroot, cilantro, green pepper, salt, turmeric, curry powder, garam masala, skinless chicken thighs

Directions:
Melt butter in large pot.
Add green onions, green pepper, ginger, cilantro and stir for 10 minutes over medium heat.
Then add salt, turmeric, curry powder (mild -hot, it's your call!], red pepper (cayenne].
After about 5 minutes (before the butter rises].
Add masala (garam masala works well], and tomato soup.
Cook sloooowly for 10 minutes and add chicken thighs (cut in half is best, whole is fine too!] or 3+ cups of cubed pork butt (make sure the pork has some fat in it or it will dry out].
Simmer for 1 1/2 hours on top of stove!
Serve over basmati rice.
Cherry Cobbler Muffins
Category: bread
By Anonymous

All the best of cherry cobbler in a muffin. Any type of fruit pie filling can be substituted with just a little bit of processor pulsing.

Ingredients:
2 cups all-purpose baking mix
¼ cup white sugar
1  egg
⅔ cup milk
1 (21 ounce) can cherry pie filling, divided
¼ cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons melted butter
¼ tablespoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups. Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling. Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Yields: 12 muffins

Calories: 211.7
Fat: 5.7 g
Saturated fat: 2.3 g
Carbohydrates: 37.6 g
Sugars: 9.7 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 21.7 mg
Sodium: 287.2 mg
Easy Broccoli Bread


Ingredients:
broccoli, onion, eggs, margarine, cottage cheese

Directions:
Combine all ingredients in the order listed., Pour batter into a greased 9x13-inch baking dish., Bake at 375 degrees for 25 to 30minutes.
Lentil Soup
Category: soups-stews-and-chili
By Bob Cody

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Ingredients:
1  onion, chopped
¼ cup olive oil
2  carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1  bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Directions:
In a large soup pot, heat oil over medium heat.  Add onions, carrots, and celery; cook and stir until onion is tender.  Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Yields: 6 servings

Calories: 348.6
Fat: 10 g
Saturated fat: 1.4 g
Carbohydrates: 48.2 g
Sugars: 3.3 g
Dietary fiber: 22.2 g
Protein: 18.3 g
Sodium: 130.5 mg
Fruit and Nut Sandwich


Ingredients:
sultana, banana

Directions:
Spread hazelnut chocolate spread on a piece of bread., Top with sultanas and banana., Place other piece of bread on top., Cut into 2 big triangles.
Spring Roll Wrapper Cups


Ingredients:
character(0]

Directions:
I had to put two items of spring roll wrappers as the format would not accept just one ingredient!
Using either muffin or pattie pans  simply cut squares of spring roll wrappers - at least 4 or more squares to a sheet.
I cut about 6 sheets at one time and gently pull the sheets apart then carefully line the pans
Bake in a preheated oven (200c] for just a few minutes until you see them turning a light brown. Emply onto a rack and leave to cool.
Fill with anything from thick dips to philly cheese with prawns or smoked salmon or even  cold chilli beans.
Great to serve with drinks before a meal or you can make larger ones and serve them as starters.
CARIBBEAN JERK BBQ PORK CHOPS


Ingredients:
habanero, garlic cloves, ginger, red onion, brown sugar, dried thyme, allspice, ground nutmeg, ground cinnamon, black pepper, sea salt, boneless center cut pork chops, pineapple

Directions:
In a blender, add all the ingredients except pork chops and process until well combined. In a Ziploc, place pork chops and pour marinade over. Close bag and massage/flip it until well coated. Transfer to the fridge for 8 to 10 hours.
Preheat BBQ to 550ºF. Transfer chops on a plate and discard marinade. Place pork chops on the grill and cook 5-6 minutes per side or until internal temperature reaches 135-140ºF. 4 minutes before the end of cooking, place pineapple slices and grill 3 minutes per side. Serve with vegetable medley.
Restaurant Style Baked Potato Soup


Ingredients:
butter, onions, flour, half-and-half, seasoning salt, basil, Tabasco sauce, potatoes, cheddar cheese, bacon, green onion tops, fresh chives

Directions:
In large stock pot saute onions in butter 10- 15 minute Do not brown.
Add flour to onions and butter, cook 4-5 minute Do not brown.
Mix chicken stock with potato buds. Use a whisk to blend until smooth.
Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.
Whisk in half and half and cook for 10 more minutes. Do not boil.
Add spices and taste and toggle taste :].
Add potatoes, and  pour into bowls.
Garnish with cheddar, chives, bacon.
** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.
Lemon Cheesecake Rings


Ingredients:
water, butter, butter, all-purpose flour, eggs, lemons, rind of, confectioners' sugar, confectioners' sugar, low-fat sour cream, raspberries, strawberry

Directions:
FOR THE RINGS:
Place butter and butter in a pan and heat gently until the butter melts, then turn up the heat and bring it rapidly to a boil.  Immediately add all the flour, remove from heat, and stir the mixture into a paste that leaves the sides of the pan.  Do not beat or it will become greasy.  Set aside.  Let cool approximately 15 minutes.
Preheat the oven to 425°.  Grease a baking sheet.  Gradually beat the egg into the flour paste and continue beating until the mixture is smooth and glossy.  Spoon dollops of the paste onto the baking sheet shaping it into 4 rings, about 4 inches in diameter.  Make sure they are well spaced.  Sprinkle with slivered almonds and press them gently onto the rings with the tip of a knife.
Bake for 15 minutes then reduce the temperature to 350° and bake for an additional 20-25 minutes until they've risen and are brown and crisp.  Transfer to a wire rack and slice each horizontally in half.  A serrated knife works best for this.  Cool completely.
FOR THE FILLING:
Place the lemon rind, confectioners' sugar and sour cream in a bowl and mix well, adding lemon juice to taste.  Let chill until ready to serve the rings.  Spoon or pipe the filling on the bottom layers of the rings and replace the tops.  Sift a little confectioners' sugar on the tops and serve with fruit, if using.
Beautiful Butterfly Cake


Ingredients:
eggs, water, Cool Whip Topping

Directions:
Prepare and bake cake batter as directed on package for two 9-inch round layers. Cool completely on wire racks.
Cut layers crosswise in half. Spread two of the cake halves with jam; top with remaining two cake halves to form two stacks.
To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the "butterfly's body," securing cookies to each other with small amount of the whipped topping.
Arrange cake stacks around body to resemble the "butterfly's wings.".
Tint remaining whipped topping with food coloring as desired. Spread onto cake stacks. Decorate butterfly with tinted whipped topping, cereal, candies and mini cookies.
Emiliano's Tuna and Bacon Rolls


Ingredients:
bacon, fresh tuna, barbecue sauce

Directions:
Wrap the bacon around the pieces of tuna and secure with toothpicks.
Fry in a nonstick pan or wok over medium-high heat on all sides until the bacon becomes crispy.
Remove from the pan and discard any excess fat.
Add the barbecue sauce and orange juice.
Add the reserved bacon-wrapped tuna bites to the pan and continue cooking until the sauce thickens, about 5 minutes. Serve warm.
Easy Greek Wraps


Ingredients:
tortilla, sun-dried tomatoes, kalamata olive, cucumber

Directions:
spread the cream cheese on the tortilla in a line, leave some room at one end and use it to stick the olives and feta to it, pile everything else on top of your line.
fold the end with nothing on it in, one side of the line over top, and roll up.
Pineapple Coconut Zucchini Bread
Category: bread
By SuzyQ

A very moist flavorful zucchini bread.  A great way to use up all that zucchini in the garden.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3  eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
½ cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini
1 (20 ounce) can crushed pineapple, well drained
½ cup shredded coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside. Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

Prep time: 30 mins
Cook time: 50 mins
Total time: 3 hrs 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 242.5
Fat: 12.2 g
Saturated fat: 3.4 g
Carbohydrates: 31.3 g
Sugars: 14.7 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 25.4 mg
Sodium: 248.1 mg
Orange Bread Pudding


Ingredients:
butter, brown sugar, eggs, flour, baking powder, maple syrup

Directions:
Sift the flour and baking powder and mix well., In a seperate bowl, mix the butter and sugar and beat till light., Add the beaten eggs and mix until well blended., Next add the fruit, bread crumbs and orange rind., Fold in the flour and orange juice alternately., In a pudding mould, Layer the bottom with maple syrup., Sprinkle the almond slivers on it., Pour the mixed pudding batter into the mold over the syrup it., Put a lid on the mold and put it in a rice cooker., Pour water in the cooker upto half the mould height., Switch the cooker into cooking and let it cook for 1 hours., After 1 hr remove the mould from the cooker and let it cool for 5 minutes., Invert the mould into a plate and cut into slices., Serve warm with custard.
Amazingly Easy Grain Free Biscuits/Rolls


Ingredients:
chickpea flour, tapioca starch, baking powder, salt, maple syrup, milk, canola oil

Directions:
Pour milk into a large measuring cup and add oil to reach 1 cup. Add sweetener if it's liquid.
Combine the above ingredients with the dry ingredients; whisk well.
Divide amongst 6 mega-sized muffin cups -- or 12 regular ones.
Bake at 475 F for 10-12 minutes (mega] or 7-8 minutes (regular], or until deeply golden.
Artichoke Spinach Salad


Ingredients:
fresh spinach, scallions, hard-boiled eggs, fresh mushrooms, sliced water chestnuts, marinated artichokes, bacon, cider vinegar, sugar, salt, dry mustard, onion

Directions:
Combine first 7 ingredients in a large bowl., For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender., Cover and process until smooth., While processing, gradually add oil in a steady stream., Drizzle over salad., Gently toss to coat., Refrigerate leftover dressing.
Oreo Cherry Truffles


Ingredients:
sweetened condensed milk, pecan nuts, rum, cocoa powder

Directions:
COMBINE the OREO crumbs, condensed milk, pecan nuts, cherries and rum in a bowl until well mixed.
ROLL heaped teaspoons of mixture into balls. Roll in cocoa and chill until firm.
Coffee Cake
Category: desserts
By foodilove

This recipe is a favorite of my father's, especially on Father's Day.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
¾ cup vegetable oil
4  eggs
1 teaspoon butter
1 teaspoon vanilla extract
1 cup brown sugar
1 cup chopped walnuts
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch casserole dish. Mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. Pour half the batter into the prepared casserole dish; spread evenly. Stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. Pour remaining batter over walnut mixture. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 24 servings

Calories: 255.1
Fat: 13.8 g
Saturated fat: 2.1 g
Carbohydrates: 31 g
Sugars: 22 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 32.7 mg
Sodium: 220.1 mg
Guacamole


Ingredients:
avocado, red onion, cilantro, garlic, lime juice, salt, white pepper, tomatoes

Directions:
"Blend in food processor and enjoy."
Beef Enchilada Soup
Category: soups-stews-and-chili
By Debbie B.

Delicious, nutritious, and easy, this soup can cook in the slow cooker all day, or on the stove in just a few minutes. Top with sliced flour tortillas--this is important! They act like noodles and are delicious.  Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning - anything that sounds good! Enjoy!

Ingredients:
4 pounds browned ground beef
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (12 fluid ounce) can sweet corn
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can enchilada sauce
2 (14 ounce) cans beef broth
2 (1.25 ounce) packages taco seasoning

Directions:
Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and   in a slow cooker. Cover and cook on Low for about 8 hours or High for about 4 hours.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 16 servings

Calories: 306.9
Fat: 14.6 g
Saturated fat: 5.5 g
Carbohydrates: 18.6 g
Sugars: 3.3 g
Dietary fiber: 4.6 g
Protein: 23.9 g
Cholesterol: 71 mg
Sodium: 990.7 mg