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Tag Archives: Goya Foods

The Greatest Sloppy Joes

These Sloppy Joes are incredibly easy and super quick to make and so delicious! Double, Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

The Best Sloppy Joes

Ingredients

1 Tbsp. olive oil

1 tsp. garlic, minced

1 small onion, finely chopped

1 lb. ground beef

1 (8 oz) can Goya tomato sauce

1/2 C. ketchup

1 Tbsp. brown sugar

1 tsp. ground mustard

1 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

1/4 tsp. Salt

1/2 tsp. black pepper

8 Sandwich buns, split

Directions

1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to the skillet.

2. Meanwhile, in a small bowl combine together the tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, salt and pepper.

3. Pour the sauce over the drained beef and stir until evenly coated. Cover and simmer for about twenty minutes, stirring occasionally. Serve in buns.

Source Culinary Hill

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A Mexican twist on Spaghetti

My apologies for not posting a lot last month. I had a job assignment that lasted for a few days and then I decided to take a little break from cooking and blogging. But I am now back to what I enjoy and do best. Have dinner ready in thirty minutes or less by preparing this delicious Mexican Spaghetti. It will add a little “spice” to your dinner table and it shaves valuable time off a busy weeknight.Mexican Spaghetti INGREDIENTS
1 Tbsp. Olive oil 1 lb. Ground Beef
1 Medium Yellow Onion, diced 1 tsp. garlic, minced
1 Envelope Taco Seasoning
1 7 Oz. Can Dice Green Chilies, Undrained
1 14.5 Oz. Can Canned Diced Tomatoes, Undrained
1 C. Frozen Corn Thawed and Drained
1 8 Oz. Can Tomato Sauce
2 3/4 C. Water
8 Oz Dried Spaghetti Noodles Broken into Thirds
1 C. Cheddar Cheese Shredded Directions 1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. 2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for twenty-twenty five minutes or until the pasta is al dente. Sprinkle with cheese and serve. Source Gonna Want Seconds

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Releasing Your Inner Cowboy

This crockpot cowboy casserole will undoubtedly assist you in releasing the inner Cowboy in you. As it has potatoes, beans, pork, and Rotel tomatoes with green chilis. Not to mention it’s an incredibly tasty and family-friendly meal that everyone will love! No, you don’t have to a cowboy to eat this dish.

Crockpot Cowboy Casserole

Ingredients:

1 white onion, chopped

1 clove garlic, minced

2 lbs ground pork

6 medium Red potatoes, cut into small cubes

1 can Goya red kidney beans

1 can Rotel diced tomatoes w. Green chilis

¼ C water

1/2 tsp Salt

1/2 tsp pepper

4 oz shredded cheddar cheese

Directions:

1. Preheat a large deep skillet over medium high heat and pour two tablespoons of olive oil into the skillet. Add the ground pork, onion and garlic. Season with salt and pepper. Drain the fat.

2. Layer potatoes on the bottom of 6-quart crockpot. Add the cooked sausage mixture, beans, and tomatoes. Pour water into the crockpot. Cover and Cook on low for seven-eight hours

3. Sprinkle shredded cheese in the last fifteen minutes, cover crock, and serve after cheese melted.

Source Chasing Saturdays

Cincinnati Chili

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili.

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy!

Cincinnati Chili

2 Tbsp olive oil

1 large onion

5 garlic cloves

2 lbs ground beef

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth

2 Tbsp white wine vinegar

2 Tbsp tomato paste

3 Tbsp chili powder

2 tsp ground cumin

1 tsp ground cinnamon

1/8 tsp whole cloves

1/4-1/8 tsp allspice

1/4 tsp Cayenne Pepper

two bay leaves

1 Tbsp Worcestershire sauce

1 14.5 ounce canned kidney beans, optional

1 lb spaghetti, cooked, for serving, optional

Other optional toppings:

Sour Cream

Shredded Cheddar Cheese

Green onions

Fritos

Crackers

Cornbread

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it’s thoroughly browned. Drain the excess fat. Pour meat back into the pot

2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves.

3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad.

Source The Pioneer Woman Cooks: Come and Get it!

Stuffed Bell Peppers

When it comes to healthy eating, stuffed bell peppers are my latest favorite thing to make and consume. One of the reasons why I enjoy them so much is because you can stuff them with a variety of different foods such as ground meat and veggies. Then you can season them with your favorite seasonings. This recipe is no different as it has a few ingredients that give you inspiration for your creation of stuffed peppers.

This stuffed peppers dish would also be great to make ahead of time! You can prepare it in the morning or even a day before and when you are ready to cook just place them in the oven for forty minutes before dinner rolls around.

**Court’s Cooking Notes: If you plan on making this dish in the morning or a day before be sure to place your peppers in the fridge immediately after you fix the peppers.**

Stuffed Bell Peppers

Ingredients

4 Red Bell Peppers, stems removed and halved

1 lb ground beef or turkey

1 small onion, finely diced

1 tsp minced garlic

1/2 tsp salt + 1 Tbsp (divided)

1/4 tsp black pepper

1 tsp Tony Chachere’s creole seasoning

1 egg

1/3 C quick cooking oats

1 Tbsp Worcestershire

15 oz can Goya tomato sauce (divided)

shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)

Directions

Preheat your oven to 350 degrees. Prepare a large baking dish by lining it with foil and greasing it with cooking spray. Set aside.

1. Fill a large pot with water. Place it on the stove and add a tablespoon of salt. Turn your stove on medium/high heat. While waiting for the water to get to a full boil, slice bell peppers in half from stem to end.

2. Then once the water is boiling, place the peppers into the large pot. Let them sit in the boiling salted water for five minutes. Drain. In a skillet, brown the hamburger with the onion, drain. In a large bowl, combine the ground meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, Worcestershire. In a separate bowl mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly.

3. Place the bell pepper halves side by side in a casserole dish. Spoon the meat mixture inside. Top with the remaining tomato sauce and bake for thirty minutes. Top with cheese and bake for five minutes more.

Source Aunt Bees Recipes

Skinny Vegetarian Chili

Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings.

Slow Cooker Vegetarian Mexican Chili

Ingredients

2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush’s® Chili Beans,

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp chili powder

1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

⅛ tsp black pepper

Optional toppings

Onions

Sour Cream

Cheese

Tortilla chips

Directions

1. Add all of the ingredients to a 6-quart insert crock pot and stir until well combined.

2. Cook on LOW for eight hours or on HIGH for four hours. Serve hot with your favorite toppings.

Source Skinny Mom

Cheesy Creamy Nacho Soup

Full of flavor slow cooker cheesy creamy  beef nacho soup! Enjoy the taste of nachos in a comforting soup, excellent for any night of the week!

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef, cooked and drained of fat
1 C  yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and diced Optional
15 oz. can corn, drained
15 oz .can Goya black beans
15 oz. can petite diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1/8-1/2 tsp. red pepper flakes
3 1/2 C. chicken or beef broth
8 oz. cheddar cheese, shredded
1 C. heavy cream
3-4 Tbsp. all-purpose flour
Green onions, chopped for topping
Directions:

1. Use a bowl of a five-six quart slow cooker/crockpot. Combine the cooked beef, vegetables, beans, seasonings, and broth. Stir gently to combine. Cover and cook on high for four hours or on low for eight hours.

2. When four hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional thirty minutes. Serve warm with chopped green onions and tortilla chips.

Court’s Cooking Notes: *Ground chicken or turkey may be replaced for beef
. 1 1/2 -Tbsps cornstarch may be replaced for flour for a gluten free option

Source Baked by Rachel

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Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

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Tuna Fish Tacos 

Canned seafood is ready when you are. It’s a convenient option to fast food, and it’s usually lean, healthful and helpful. Many tins are also interchangeable, so you can change what you have on hand – something you can’t do with fresh seafood. And, the greatest part? You need to look no further than your kitchen cupboard for the beginnings of an excellent dish.

These tuna tacos are a great example! They are delicious and incredibly easy to fix. Oh, guess what? There is no cooking involved except for when you have to warm the tortillas in the oven or in the microwave.

Satisfy your taco cravings while eating healthy by fixing these yummoelicious fish tacos.
Tuna Fish Tacos

Ingredients:

(Dressing)

1/2 C Daisy sour cream
1/2 C Duke’s mayonnaise
2 Tbsp. chopped cilantro leaves
1 Tbsp. minced Goya’s chipotle chile pepper in adobo sauce
1/8 tsp. salt

(Salsa)

3 small tomatoes
1/3 C chopped sweet onion (such as Vidalia)
1/3 C loosely packed cilantro leaves
1 small jalapeno pepper, seeded and chopped Optional
1 clove garlic, minced
1 Tbsp. freshly squeezed lime juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat oven to 350 F degrees

(Tacos)

12 small corn tortillas
1 1/2 C finely shredded green cabbage (I used shredded brussel sprouts)
2 cans Starkist tuna in water, drained, excess moisture removed and broken into flakes

Directions:

1. Dressing: In a medium bowl, mix together sour cream, mayonnaise, cilantro, chipotle pepper and salt to taste. You will have approximately one cup of dressing.

2. Salsa: In another bowl, combine tomatoes, onion, cilantro, jalapeno, garlic, lime juice, salt, and pepper. Taste and adjust salt if necessary. You will have about two cups of salsa.

3. Tacos: Divide tortillas into two batches and wrap each in foil. Place in preheated oven and heat for ten to twelve minutes, until warm.

4. Place warm tortillas on a clean surface. Spread each tortilla with about 1 1/2 tablespoons of the dressing. Top with about two tablespoons of cabbage. Add approximately two tablespoons of tuna and using a slotted spoon add about two tablespoons of salsa.

Source Mommy living the life of Riley

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