Diane Prather: It’s time for a switch from desserts

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Chili Beef Express

4 servings

1 pound lean ground beef

¼ teaspoon salt

¼ teaspoon pepper

1 can (15.5 oz.) chili beans in chili sauce, undrained

1 can (14.5 oz.) chili-style chunky tomatoes, undrained

1 cup frozen corn

2 tablespoons fresh chopped cilantro

Heat a large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with a slotted spoon. Pour off skillet drippings and return beef to the skillet. Season with salt and pepper. Add beans, tomatoes and corn. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Sprinkle with cilantro before serving.

— Recipe provided by the Colorado Beef Council

First this week are some comments about the “Chocotilla” recipe featured in last week’s column.

My husband, Lyle, and I tried the dessert after it had been in the refrigerator overnight. It cut easily into wedges, and if I had not known otherwise, I would never had guessed that tortillas were the main ingredient.

They tasted like pastry.

The chocolate/sour cream mixture tastes a little like the batter of a sour cream chocolate cake, but this dessert was rich, almost too sweet for me.

I used half semisweet and half milk chocolate chips, and I think all semisweet would have been better.

So, now I’m wondering what would happen if a person used chocolate pudding (using instant pudding mix) to cover the individual tortillas and vanilla pudding for the top tortilla.

The dessert would be refrigerated as was the “Chocotilla.” I’m going to try it when we have company (so there are others to help us eat it up).

If you try this recipe, let me know what you think. And don’t forget, I’m still looking for fruitcake recipes.

This week, I decided to get away from sweets.

This recipe came from “Ground Beef Recipes,” a pamphlet put out by the “Beef: It’s What’s for Dinner” promotion and furnished by the Colorado Beef Council. “Chili Beef Express” serves four people (about 1 1/4 cups per serving).

The ingredients are: 1 pound lean ground beef, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 can (15.5 oz.) chili beans in chili sauce (undrained), 1 can (14.5 oz.) chili-style chunky tomatoes (undrained), 1 cup frozen corn and 2 tablespoons chopped fresh cilantro.

Heat a large, nonstick skillet over medium heat until hot.

Add ground beef and cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with a slotted spoon. Pour off drippings from skillet; return beef to skillet and season with salt and pepper.

Stir in beans, tomatoes and corn. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Sprinkle with cilantro before serving.

Isn’t that easy?

It’s good for these cold winter evenings! Besides, according to additional information included with the recipe, when using 95 percent lean ground beef, this recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Thanks to the Colorado Beef Council.

If you have a recipe you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.

Copyright Diane Prather, 2010.

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