As I mentioned last week, I was looking forward to spending Eagles Day with some friends, especially since they could help me learn more about this game they are so passionate about.
As it turned out, I was home with a Zpac, an inhaler and some Cup O’ Noodles for the game. Though i doubt I felt as bad as the Eagles did after that game.
However, in the days beforehand, I still had game day food in my head, and added this to my Super bowl repertoire.
INGREDIENTS
1 tablespoon cooking oil
1 pound lean ground beef
½ cup white onion small dice
1 bell pepper small dice
2 ¼ cups low-sodium beef broth
½ cup long grain white rice uncooked
¼ cup tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili lime powder (Trader Joe’s)
1 teaspoon Chipotle seasoning (That’s the heat – be careful)
1 teaspoon smoked paprika
salt or to taste
¼ teaspoon cumin
¼ teaspoon oregano
¼ teaspoon pepper
1 cup sharp cheddar cheese shredded
½ cup mozzarella shredded
½ cup sour cream or cream cheese
METHOD
Preheat oven to 350.
In a large skillet over medium heat, add the oil, ground beef, pepper and onions. Cook the ground beef until no pinks remain.
Stir in the broth, rice, tomato paste, and all the spices.
Mix in all the cheese but the Parmesan.
Bake for half an hour or until the edges start to brown. Remove from oven and top with Parmesan cheese and bake until that start to bubble. Use this as a hot dip or just by itself in a bowl.
I took some store-bought flour tortillas and “roasted”them over the stove with some tongs (be careful). It only take a few seconds to give them a little char, and they’re so much better than right out of the pack. Cut in wedges and dig in, wipe your tears and hope for next year.
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