Ground beef Onion & jalapeno Mushrooms & peppers black olives & garlic Stewed tomatoes, tomato soup & blended sundried tomatoes Italian spices & crushed Chili’s Cheese, marble, cheddar & Velveeta is what I used.Fry up the ground beef, add the onion, jalapeno, pepper & garlic. Cook for a bit.Add the mushrooms, stewed tomatoes along with Italian spices & crushed Chili’s. Cook for a little bit. Then add in tomato soup, olives & sundried tomatoes. Combine. Then add in cheese stirring til all melted in.Stir in cooked pasta , enjoy! This will vary because of the different vegetables you will use and different cheese. It’s never the same. I like to throw this and that in using left overs from fridge and creating new dishes. This one is a keeper, both kids wanted a second bowl!
This dish was excellent, we enjoyed it. I can’t wait to make again. Chicken thighs Cut White onions Lots of tumeric Curry Chili paste Chili powder Cumin & Coriander Salt/pepper Garlic & ginger Paneer cheese VH mango curry bottle Tomato sauce I’m not shy with the spices! Now take your hands and massage all that goodness all over the onions and chicken!I didn’t have any chili paste so made my own with fresh Chili’s and water in a coffee grinder.Can’t get much fresher then that.Now take all those yummy spiced onions and shove them under the chicken thigh skins nicely.Fry skin side down to get a nice color on thighs. I had a cooked green mixture in fridge I wanted to throw in (garlic, onion, spinach, & arugula) so used this as well.Looks at those! YummoAdd the greens if you have some, tomato sauce, & VH bottle along with some cut up paneer cheese. Bake 350 about 30 minutes. Depends on your oven and size of thighs. Served with garlic naan and basmati rice.
