Santa Fe Seasoning Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Steps:

• Combine all ingredients in a small container with a lid or a salt shaker.

Steps:

• Have all of your ingredients prepped and ready to go before you start cooking.
• (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
• Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
• Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
• Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
• Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
• (Don't forget to check on your pasta).
• As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
• Add the zucchini and the corn, stirring to coat well.
• Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
• Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
• (Check on your pasta again).
• Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
• Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
• Add the sour cream and the cheese and stir until everything has blended together.
• Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
• Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
• Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
• Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
• Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
• Serve immediately.
• NOTE:*You may use prechopped, bottled fresh garlic if desired.

Steps:

• In a large soup pot or cast-iron Dutch Oven over medium-high heat, place beans and over with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside. Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa F Seasoning; toss well. Add flour and toss to coat.
• In a large pot or a Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl. Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minute. Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
• Add beans, cover partially, and simmer another 1 hour. Uncover, add remaining Santa Fe Seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if necessary. Remove ham hock; trim off fat. Cut ham into 1/2-inch pieces and add back into stew.
• In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread.
• For The Santa Fe Seasoning:.
• In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

Steps:

• For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.
• Store in a air tight container.
• Makes about 1/2 c.
• In a large soup pot over medium-high heat, place beans and over with water.
• Bring just to a boil; remove from heat, cover, and let stand 1 hour.
• Drain and rinse beans; set aside.
• Place beef pieces in a large bowl; season with salt and pepper.
• Add 2 teaspoons Santa fe seasoning; toss well.
• Add flour and toss to coat.
• In a large pot or a dutch oven over medium-high heat, heat 4 tablespons vegetable oil.
• Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl.
• Add 2 tablespoons vegetable oil; reduce heat to medium.
• Add onions and tomato paste; stir 2 minute.
• Add red wine and bring to a boil, scraping up browned bits.
• Add beef and chicken stocks, tomatoes, ham hock, and cayene pepper; reduce heat to low and bring to simmer.
• Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
• Add beans, cover partially, and simmer another 1 hour.
• Uncover, add remaining Santa fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender.
• Stirring occasionally.
• Degrease stew if necessary.
• Remove ham hock; trim off fat.
• Cut ham into 1/2-inch pieces and add back into stew.
• In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side.
• Tranfer to a plate.
• Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender.
• Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender.
• Sprinkle with cilantro.
• Ladle into soup bowls and serve with bread.

Steps:

• Combine all ingredients in a bowl. Can be prepared 1 month ahead.