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"Barge" Rice
1 ½ lb ground beef
2 cups cooked rice (or Minute Rice)
2 tbsp minced onion
2 tbsp bell pepper flakes
1 tsp salt
½ tsp pepper
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tbsp Louisiana hot sauce
2 cans Rotel green chilies & tomatoes
1 small can chopped green chilies
2 cups grated Cheddar cheese
1 cup beer
1 chopped jalapeno pepper
1 cup sour cream
In skillet, brown ground
beef and drain.
Dump drained beef into a large dutch oven,
medium size stock pot, or a crock pot. Add all ingredients
except sour cream.
Stir and let simmer for 15 minutes (on low
for approximately 2 hours in crock pot).
Add sour cream. Heat, but do not boil.
Serve hot as dip for tortilla chips.
May also be served as a main dish served
over additional rice.
~Mike
Miller
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