Sunday, October 25, 2009
Saturday, October 24, 2009
2 large cans of diced tomatoes
1/4 cup olive oil
2 cloves of garlic (less if you are not a garlic fan)
1/2 large onion chopped
some salt and pepper...you know...enough (no clue how much)
a few spoonfuls of sugar
brown meat olive oil garlic and onions. Put tomatoes in the blender and chop up a little and add to the meat mixture with the rest of the ingredients. I cook it for about 3 hours (or the crock pot works too) The longer you cook it the better it will be!
(I double the recipe to get TWO for me to freeze.)
* boneless, skinless chicken breasts cooked and chopped (3 to 4 breasts)
* 1 box of Uncle Ben's Original Wild Rice, cooked according to directions on box
* 1/2 lb. sausage, cooked and drained
* 1 pt. fresh mushrooms (sauteed with onions)
* 1 medium vidalia onion chopped (sauteed with mushrooms)
* 1 can cream of mushroom soup
* 1/2 pint sour cream
* Nature's Seasoning to taste
Preheat oven to 350°.
Sautee mushrooms and onions until tender. Mix all ingredients together adding Nature's Seasoning to taste. Pour mixture into casserole dish and bake for 40 min. or until hot and bubbly.
The Very Best Taco Soup Recipe
1 1/2 lbs. Hamburger meat
2 cans Corn
2 cans Pinto beans
1 can dark red Kidney beans
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix (not the dip mix)
1 8oz. pkg velveta
Brown hamburger and season as normal, I use garlic powder, salt, and pepper, in a large pot. Drain. Add the ranch dressing mix and taco seasoning to the meat and stir well. Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil. While thats coming to a boil, cube the velveta and add to the soup. Once the soup has been brought to a boil cover and simmer on low for 30-45 min. Serve with tortilla chips. You can also serve with sour cream, shredded cheese, salsa etc.