Easy to make, delicious to eat - Tucson Local Media: El Sol

Easy to make, delicious to eat

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Posted: Wednesday, July 27, 2011 3:00 am

The start of school is right around the corner. With all the running around to fill your student’s backpack, you don’t have time for meals that take hours to fix. So how about trying these quick and delicious recipes from the Campbell’s Soup people? They each were rated high on customer reviews.

For more recipes, visit www.campbellskitchen.com.

Steak with Chipotle Cheese Sauce

1 Tbsp olive oil

2 large white onions or 1 large sweet onion, coarsely chopped (about 2 cups)

1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup

1/2 cup milk

1/2 tsp ground chipotle chile pepper

2 medium tomatoes, coarsely chopped (about 2 cups)

1 skirt or beef flank steak (about 2 pounds), 1-inch thick, cut into 8 pieces

1/4 cup chopped fresh cilantro leaves (optional)

Heat the oil in a 2-quart saucepan over medium heat. Add the onions and cook for 5 minutes or until tender, stirring occasionally.

Stir the soup, milk, chile pepper and tomatoes in the saucepan. Reduce the heat to low.  Cook until the mixture is hot and bubbling, stirring occasionally.

Lightly oil the grill rack and heat the grill to medium. Grill the beef for 15 minutes for medium or until desired doneness, turning the beef over once halfway through the grilling time. Spoon the soup mixture over the beef and sprinkle with the cilantro, if desired.

Mexican Corn on the Cob

6 ears corn on the cob, husks removed

1 jar (16 ounces) salsa

6 Tbsp butter

6 Tbsp grated cotija cheese or Parmesan cheese

Place each ear of corn onto one piece heavy-duty aluminum foil. Top each with 1/3 cup picante sauce and 1 tablespoon butter. Pull the edges of the foil up over the corn. Double fold the edges and tuck the ends under to seal.

Heat the grill to medium. Grill the corn packets for 15 minutes, turning them over several times during grilling. Remove the corn packets from the grill. Open the packets.

Return the corn to the grill, in the open foil packets, and grill for 2 minutes. Sprinkle the corn with the cheese.

(Can also be cooked indoors in an oven.)

Avocado Melon Salad & Picante Honey Dressing

1/2 cup Pace Picante Sauce

3 Tbsp honey

2 Tbsp lime juice

1 Tbsp vegetable oil

3 cups fresh spinach leaves, torn into bite-sized pieces

2 cups cubed cantaloupe

1 large avocado, peeled, pitted and cut into cubes (about 1 cup)

1/4 cup toasted slivered blanched almonds

Beat the picante sauce, honey, lime juice and oil in a large bowl with a fork or whisk.

Add the spinach, cantaloupe and avocado and toss to coat. Sprinkle with the almonds. Serve immediately.

Tip: To toast the almonds, arrange the almonds in a single layer in a shallow baking pan. Bake at 350° for 10 minutes or until they’re lightly browned.

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