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December 21, 2022

Your favorite bits from The BIG Morning Show on BIG 102.1!

Your favorite bits from The BIG Morning Show on BIG 102.1!

Kidult Song

Freeze Shelter

The BIG List

Inflation Fighters

Real American Heroes

Google Me This

Australian Spinach

Grinch in HOV

December 20, 2022

Your favorite bits from The BIG Morning Show on BIG 102.1!

Hollywood

Cold Morning

Real American Heroes

The BIG List

Google Me This

Holiday Movies

Reindeer Races

Nash's Restaurant

Saints Win

Dad Joke Theater

December 19, 2022

1 tablespoon canola oil

1 pound lean ground beef

1 medium sweet onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 tablespoons tomato paste

3 cloves garlic, minced

2 (10-ounce) cans diced tomatoes & green chilies

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

4 cups beef stock

1 (1.25-ounce) package taco seasoning

¾ cup frozen corn

⅓ cup chopped fresh cilantro leaves

Kosher salt and freshly ground black pepper, to taste

Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.  Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in tomato paste and garlic until fragrant, about 1 minute.

Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock, and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.  Stir in corn until heated through, about 3-5 minutes.

Remove from heat; stir in cilantro and season with salt and pepper, to taste

Tired of the “same ole, same ole”, over and over?

Need some cooking inspiration?

Every Friday morning, Fast shares Fast & Easy Recipes and cooking ideas on The BIG Morning Show!