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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | corn kernels | 1/2 | cup | Peppers, sweet, green | 2 | cloves | garlic minced | 2 | pepper | green or red pepper chopped | 3/4 | cup | Peppers, sweet, green | 1/4 | cup, chopped | Onion, chopped | 1/3 | tablespoon, drained | capers | 1/4 | teaspoon | Spices, ground cumin | 1 | tablespoon | olive oil | 7 | tablespoon | Sauce, LA VICTORIA, LA VICTORIA Red Taco Sauce, Medium | 1/3 | cup | butter | 4 | ounce | cream cheese | 1/4 | teaspoon | salt | 6 | tablespoon | Refried beans, canned | 1 | large | egg, beaten | 1 | pound | lean ground beef |
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Steps
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Sequence
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Step
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| | 1 | Fry 1 cup fresh corn, ½ green pepper chopped, 2 cloves garlic sliced, 1 serrano chili chopped, ¼ cup chopped onion, 1 tsp capers, 2 tsp chili powder and ¼ tsp cumin powder in 1 tbsp olive oil for 2 minutes. Add 1 lb lean ground beef and fry for 15 minutes. Add 1 jar of taco sauce. Stir till the contents are not too wet. Turn the heat off. Place one stick of butter (4 oz), 4 oz cream cheese, ¼ tsp salt in a blender y to make soft paste. Add 1 ½ cup all purpose flour. Wrap up the dough in plastic wrap and keep in a refrigerator for 30 minutes. Roll the dough flat on a rolling board sprinkled with dry dough. Cut off a 4 inch round piece using a cup as the template. Spread 1 tbsp of refried bean paste, 1 tbsp cooked beef, and 1 tbsp shredded cheese. Fold one end over and seal the edges together by pressing with a fork. Coat with egg white (1 beaten mixed with 1 tbsp water). {;ace in a 400 deg F oven for 46 minutes. Take out and serve with salad. |
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