Monday, June 9, 2014

Mexican Haystacks in a Jar by Vicki's canning world

Mexican Haystacks in a Jar

4 lbs ground beef
3 cups chopped onion
2 bell peppers chopped
3 cans pinto beans
1 can black bean
2 cans corn
2 cans Mexican stewed tomatoes
1 can diced tomatoes
1 can tomatoes with green chilis (such as rotel)
2 cans green chilis
2 cans black olives
1 can tomato sauce
3 TBS cumin
1 TBS black pepper
1 TBS salt
2 TBS garlic powder
1 TBS onion powder
1 TBS taco seasoning
1 jar your favorite salsa
2-3 cups vegetable juice (such as V-8)

In a large pot, combine ground beef, onion and bell pepper. Cook until beef is no longer pink. Drain mixture well. Combine beef mixture in a large stockpot with all other ingredients except vegetable juice. Add 2-3 cups of vegetable juice, just enough to have a thick mixture, not too thin. Bring to a simmer. Ladle into hot jars leaving a generous 1 inch headspace. Process in a pressure canner at 11 lbs., pints for 75 minutes, quarts for 90 minutes.
This can be served over corn chips or Fritos topped with cheese, lettuce and sour cream. It can be served over rice or added to Velveeta cheese as Rotel dip, or served as a thick chili.
You can also use a snappy tom juice if you like a more heated dish!!!

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