Taco Soup

Taco Soup

• 1 lb. ground meat, browned
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 10 oz. package frozen corn
• 1 28 oz. diced tomatoes
• 1 15 oz. can pinto beans
• 1 15 oz. can black beans
• 1 15 oz. can kidney beans
• 1 10 oz. can Rotel
• 1 Tablespoon each – cumin, paprika, garlic powder, onion powder and chili powder
• 1 Tablespoon + 1 teaspoon salt
• 1/2 cup homemade ranch dressing
• 1 -4+ cups water or chicken broth depending on how thin or thick you want the soup

Combine all ingredients in a stockpot. Bring to a boil and then allow to simmer for 1 hour.
Serve with sour cream and shredded cheddar cheese.
Enjoy!
Slow cooker method – Dump all ingredients in.  Cook on low for 8 hours or high for 4 hours.

Cheesy Taco Soup

Cheesy Taco Soup

Serves 4-6
Adapted from The Recipe Critic via Pillsbury
Ingredients:
1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can Rotel, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips
Directions: 

1. Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.
2. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.
3. Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.

Chicken and Dumplings

 

Chicken and Dumplings

Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.

Cooking Light NOVEMBER 2001

• Yield: 8 servings (serving size: 1 1/2 cups chicken mixture and 2 dumplings)

Ingredients

• Cooking spray
• 1 cup chopped onion
• 1 garlic clove, chopped
• 1/4 cup dry sherry
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 4 pounds chicken pieces, skinned

• 1 cup frozen green peas
• 1/4 cup water
• 2 tablespoons cornstarch
• Dumplings:
• 2 cups baking mix (such as Bisquick)
• 2/3 cup fat-free milk
• Remaining ingredient:
• Chopped parsley (optional)

Preparation

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.

Pasta Casserole

Pasta Casserole

1 pkg penne pasta

1 lb. ground beef

1 cup chopped green pepper

1 cup chopped onion

1 jar ~26 oz~ favorite spaghetti sauce

1 can ~10 3/4 oz~ condensed chedder cheese soup, undiluted

1 t. Italian seasoning

1 t. pepper ~

2 cup ~8oz~ shredded part skim mozzerella cheese, divided

 ~I didn't use any and it turned out fine.

 

~Cook pasta according to  package directions.  Meanwhile, in a lardge skillet, cook the beef, green pepper and onion over medium heat unil meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning pepper.

~Drian pasta.  Add pasta, half the shredded cheese to beef mixture.  Stir well, make sure heated through top with cheese and serve.