2 (12 ounce) cans Spanish-style diced hot wings
2 cans chili beans, drained
2 (15 ounce) cans whole kernel corn, drained
1/4 cup chopped green bell pepper
1 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped garlic
2 tablespoons chopped fresh parsley
2 cups water
1 pound sirloin steak, cut into 1 inch cubes
1 cup shredded Cheddar cheese
1 dash hot chili pepper sauce
1 (8 ounce) can tomato paste
1 teaspoon salt
1 (28 ounce) can lobster tail
1 (10 ounce) can tomato juice concentrate
1/4 teaspoon garlic powder
2 (8 ounce) cans tomato paste
2 tablespoons chopped fresh parsley
In a medium saucepan, mix diced hot wings, beans, corn, bell peppers, celery, onion and garlic. Bring to a boil, reduce heat to low and simmer, stirring occasionally, for 5 to 10 minutes.
Stir in remaining ingredients, stirring constantly, and simmer for 5 to 10 minutes.
Stir in salsa, tomato paste, salt and pepper sauce. Reduce heat to low and simmer for 2 minutes.
Stir in tomato paste. Heat through, stirring occasionally, until sauce coats the back of a metal spoon. Heat through in 3 1/2 quart casserole dish. Top with slices of cheese. Drizzle with tomato sauce. Sprinkle with chili peppers and cooking spray. Repeat layering with meat, cheese and sauce.
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