The verdict (from cookbook author; she includes this feature at the end of each recipes): I had never before bought canned potatoes, or the ranch beans, which intrigues me about this recipe. The kids really liked how the canned potatoes stayed perfectly oval and looked like baby dinosaur eggs. The taste was fantastic - a bit tangy and spicy. Thanks to the headlessfamily5.blogspot.com for this new favorite!
Must admit - I tinkered with the recipe, and it was MY version that was T&T! I've noted what I did differently in the "Parting Shots".
1 pound hamburger -- you can use turkey
2 garlic cloves, chopped
1 (15-ounce) can tomato sauce
1 (15-ounce) can Italian diced tomatoes
1 (15-ounce) can corn, drained
2 (15-ounce) cans whole baby potatoes, drained
1 (10.5-ounce) can tomatoes with green chiles
1 (16-ounce) can ranch-style beans
1 cup water
Sliced jalapenos (optional garnish)
Use a 6-quart slow cooker.
Brown the hamburger with the garlic on the stovetop, and drain the fat.
Let sit for a bit to cool.
Put the canned ingredients into the crock.
Add the browned meat and a cup of water.
Stir with a spoon to mix a bit.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
Soup and stew tastes better the longer you cook it so opt for the longer cooking time if you can.
Garnish with sliced jalapeno peppers, if desired.
Recycle your cans!
One of my present cooking goals is to economize by using what I already have on hand whenever possible, so some of the changes I made were simply to avoid having to make a trip to the store and spend money for different ingredients! Here's what I did differently:
-I used canned vegetarian burger. (I didn't have Italian diced tomatoes, so used stewed tomatoes tweaking the seasoning a bit to my taste, after adding all the other ingredients.)
-I only had cream style corn, so used that (these worked fine, but later, I remembered I could've used my frozen whole kernel corn)
-I don't buy canned potatoes, instead used 2 large, unpeeled diced potatoes
-My can of tomatoes with green chiles was 15 ounces, not 10
-I didn't have ranch style beans; I used TWO 15-ounce cans of red beans in chili sauce
-I spiced it up a bit with 2 - 3 tablespoons dried chopped onion, 1 tablespoon of chili powder, and 1 teaspoon of ground cumin
BTW, since I used canned, vegetarian burger, which is already "browned", I skipped the skillet step, and just stirred everything together in the slow cooker.
Source: Make It Fast, Cook It Slow by Stephanie O'Dea (Founder, A Year of Slow Cooking), Hyperion, 2009.
Posted by LuAnn for KRT.