In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
Add ground beef and cook until no longer pink, 5 minutes more.
Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
2 medium parsnips, peeled, halved lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water
In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.
Originally published as Beef Stew with Ghoulish Mashed Potatoes in Halloween Party Favorites 2009
In nonstick 5-quart Dutch oven, heat evaporated milk, 4 cups hot water and the pasta to boiling over high heat. Reduce heat to medium-high; cook 7 minutes, stirring frequently. Meanwhile, microwave peas as directed on box; drain.
Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 minutes longer, stirring frequently.
Remove from heat; stir in peas and cheese.
Tired of chicken?
Substitute chopped ham or cooked shrimp for a delicious twist.
A 5-oz bag of baby spinach makes a nice substitution for the peas. Just stir it in with the cheese. Keep stirring until the heat from the pasta wilts the greens.