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The next cold front will move through our area Tuesday with a good coverage of showers and isolated thunderstorms.  Some rainfall totals to around one inch will be possible in the heavier cells.  Colder air will return Tuesday night into Thursday.




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Texas Beef Council: April 2, 2013

Chipotle Sloppy Joes with Crunchy Coleslaw

    1 lb. lean ground beef (95%)
    1/4 cup chopped onion
    3/4 cup ketchup
    1/2 cup frozen corn
    1/2 cup canned black beans, rinsed, drained
    1/2 cup tomato sauce
    1-2 tsp. minced chipotle peppers in adobo sauce
    1/2 tsp. ground cumin
    1/4 cup chopped fresh cilantro
    1/4 tsp. salt
    1/4 tsp. black pepper
    4 whole wheat hamburger buns, split

Crunchy Coleslaw
    1/4 cup plain nonfat yogurt
    1 Tbsp. light mayonnaise
    2 tsp. cider vinegar
    1/4 tsp. hot pepper sauce
    1/8 tsp. salt
    1 1/2 cups packaged coleslaw mix
    1/2 red bell pepper, cut into 1/8-inch thick strips

To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.

Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.

Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.

This recipe courtesy of "The Healthy Beef Cookbook" published by John Wiley & Sons, Inc.

Nutritional Information
Nutrition information per serving: 406 calories; 10 g fat (4 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 1344 mg sodium; 50 g carbohydrate; 6.9 g fiber; 33 g protein; 9.4 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 39.8 mcg selenium; 7.3 mg zinc


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