I’m so glad to be back this week. Thank you so much for all of your love and support over the last month. We’ve lost 3 family members in less than 30 days. To say it’s been hard is an understatement. But, I’m back at it and I’ve got 3 yummy meals for you again this week. Thanks for sticking around and showing our family so much love and support over this last month. We appreciate you!
0:00 Introduction
1:13 Beef Tips and Gravy
8:52 Baked Ranch Pork Chops
11:06 Garlic Parmesan Riced Cauliflower
15:06 Subbie Supper Intro
15:34 Three Bean Taco Chili
RECIPES FOR THIS WEEK:
BEEF TIPS IN GRAVY:
BAKED RANCH PORK CHOPS:
GARLIC PARMESAN RICED CAULIFLOWER:
*SUBBIE SUPPER* Submitted by Evelynn
THREE BEAN TACO CHILI (one pot meal)
2 lbs ground beef
2 cups water
1 (16 oz) can refried beans
1 (16 oz) can kidney beans, drained and rinsed
1 (16 oz) can chili beans, undrained
1 (15 oz) whole kernel corn, drained
1 (14.5 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 cup chunky salsa
1 envelope taco seasoning
1 (2 oz) can sliced ripe olives, drained
1 cup shredded cheddar cheese
In large dutch oven, cook beef over medium heat until no longer pink; drain. Stir in water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning, and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheddar cheese.
Want to submit a Subbie Supper recipe to be featured in an upcoming What’s for Dinner video? Email: mandyinthemaking2018@gmail.com
SUBJECT: Subbie Supper
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