INGREDIENTS:

1 pound ground beef
1 package (1 1/4 oz) taco seasoning
1 medium head of lettuce, shredded
2 medium tomatoes, seeded and chopped
1 cup bottled Catalina dressing
4 to 5 cups corn chips, crushed
2 cups (8 oz) shredded cheddar cheese

DIRECTIONS:

1. Brown ground beef; drain well.
2. Season beef with taco seasoning.
3. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl;
4. Toss well and serve immediately.

This is a typical soul food dish with a hearty helping of beef. Although it is a salad dish, I feel it’s more appropriate to place it in the general soul food section.

INGREDIENTS:

3/4 pound boneless beef round steak, trimmed and cubed
1 tablespoon cooking oil
4 medium potatoes, cut into 1 inch cubes
5 medium carrots, cut into 1 1/2 inch chunks
1 rib celery, cut into 1 inch chunks
1 large onion, cut into 1 inch chunks
14-1/4 ounce can of chunky stewed tomatoes
3 tablespoons quick cooking tapioca
1 teaspoon browning sauce
1/4 teaspoon pepper
1 cup frozen green peas

DIRECTIONS:

1. In dutch oven, brown the steak in oil.
2. Add the next eight ingredients; cover and bake at 300 for 4 to 5 hours.
3. Add the peas during the last 30 minutes of baking.

INGREDIENTS:

1 tablespoon vegetable oil
1 pound boneless pork roast, cubed
1 pound onions, diced
1 pound bananas, peeled and diced
1 (16 ounce) can diced tomatoes with juice
cayenne pepper to taste
salt and ground black pepper to taste

DIRECTIONS:

1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender.
3. Season with cayenne pepper, salt, and pepper. Serve over hot cooked rice.

INGREDIENTS:

1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1 tablespoon paprika
salt to taste

DIRECTIONS:

1. Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
3. Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.

INGREDIENTS:

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
1/2 cup diced celery
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

DIRECTIONS:

1. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes.
2. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent.
3. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
4. Stir in the Worcestershire sauce and hot pepper sauce.

INGREDIENTS:

1 pound lean ground beef
1 tablespoon vegetable oil
2 cups corn
3 1/2 cups ranch-style beans
1 medium onion, chopped
Salt and pepper to taste

DIRECTIONS:

1. Heat oil in a large skillet over medium high heat. Saute’ ground beef together with onion, salt and pepper until ground beef is browned; drain.
2. Stir in corn and beans and bring to a boil; reduce heat to low, cover and simmer for 10 minutes.

Note: Recipe is great over cooked rice.