>From Better homes and Gardens Mexican cook book note: substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies. In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and pepper. Cover , simmer 1 1/2 hours. Cut ancho and pasilla chilies open. discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl, cover with boiling water and let stand 45- 60 minutes. Drain. In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the 1/2 cup water, sesame seed, garlic , bouillon granules and cumin. Blend till nearly smooth. Add to beef mixture along with squash, potatoes and corn. Cover and simmer 25-30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Makes 8-10 servings. Posted to Recipe Archive - 22 Sep 96 From: hohzo
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|Serving Size: 1 Serving (1496g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 345 (77%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 0.3mg||0 %|
|Sodium 66.2mg||2 %|
|Potassium 662mg||17 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 18g|
|Protein 7.7g||11 %|
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Calories per serving: 448
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