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Categories:Viewed: 95 - Published at: 7 years ago
Ingredients
- 6 ounces lean ground beef
- 1 cup canned diced tomato, with juice
- 1/2 cup canned kidney beans, rinsed and drained
- 1/4 cup green bell pepper, diced
- 1/4 cup frozen corn
Method
- In a skillet, brown beef over medium-high heat, breaking up any larger pieces until no longer pink, about 7 minutes. Drain off fat and return beef to skillet.
- Add tomatoes with juice, kidney beans, green pepper and corn. Cover, reduce heat and simmer for 15 minutes, until vegetables are very tender. Let cool.
- Transfer to blender and puree on high speed to desired consistency.
