Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Green Chili Casserole




1 pound ground beef

1 can red or black beans, drained

1 package taco seasoning

1 small onion, diced

3 cups of corn chips, broken not crushed

1 small can black olives, sliced

2 (25 oz.) cans of whole green chilies, split lengthwise

1 can spicy cheese soup

1/2 cup of milk

2 cups cheddar cheese, shredded


Preheat oven to 350°.  In a skillet add hamburger, beans and taco seasoning, cook until done. Lightly grease and 8 x 11 inch baking dish. Place half of the corn chips on the bottom of baking dish. Layer half of the hamburger, onion, green chilies, black olives, candied jalapenos and shredded cheese.  Repeat layer.  In a medium bowl dilute the soup with the milk and pour over the top of the casserole.  Cover and bake for 30 minutes. Serve with lettuce, sour cream and salsa.

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Bill’s Sloppy Joes



1 pound beef tenderloin, diced

1 onion, diced

4 cloves of garlic, minced

1/4 cup Campbell’s candied jalapeños, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can red beans, drained and rinsed

1 1/2  cups tomato sauce

2 tablespoons tomato paste

1/4 cup brown sugar

2 tablespoons of candied jalapeño brine

1/2 cup water

1 teaspoon mustard powder

black pepper


Brown the tenderloin, onion and black pepper  in a large skillet over medium heat for 5 minutes. Stir in the garlic, Campbell’s candied jalapeños, red and green bell peppers and cook until tender.  Stir in the rest of the ingredients, reduce heat to low and simmer for 5 minutes.  Serve on crusty rolls or burger buns.  Also, great thrown into a crock-pot on low temp.until ready to serve.

As always you can tweak the amount of candied jalapeños!