Tuesday, October 9, 2007

Yummy Taco Soup

This was a recipe I got when we were up at the Brasher's cabin a while back. Kellie made this super yummy taco soup, so I got to get the recipe and tried it out tonight! It was yummy!

1 lb. ground beef
1 onion
1 28 oz. can of stewed tomatoes (I used one can of tomatoes and then peeled 4 or 5 others and put them in with a small can of tomatoe paste and water)
1 16 oz. can kidney beans, undrained
1 16 oz. can corn (I used a cup or so of frozen corn instead)
1 pkg. taco seasoning

Brown the beef and onion. Drain. Stir in tomatoes, beans, corn and taco seasoning. Simmer for 1/2 hr. uncovered. Serve with with chips, grated cheese and sour cream.

Since I added more tomatoes from the garden, I had to add the tomato paste and a lot of extra water to get the right consistency. I also added a bunch more taco seasoning, and salt and wooster sauce. It was really good and makes enough for plenty of leftovers. It's great for people who like really meaty soup!

Sunday, October 7, 2007

Crock Pot Roast

This is actually Emily's recipe, but she is kinda busy so I figured she wouldn't post it. I tried it the other night and it was a HUGE hit with Joe (I think that's because I cooked him beef....)

1 Roast (rump roast or whatever type of roast)
1 can beef broth
1 can cream of mushroom soup
1 packet of Onion soup mix

Place the roast in the Crock pot and cover generously with salt and pepper (not too much or the gravy will be too salty). Mix the beef broth, cream of mushroom soup and onion soup mix. Pour over the crock pot and cook all day on low heat.

Since you cooked it with beef broth you will have enough liquid in to make a gravy. If it is too runny mix it with a little bit of flour.

This is SOO good. I made it with mashed potatoes which just added to the yummyness.

Italian Crock Pot Chicken

I got this recipe from my sister-in-law, Jill. It is super easy, and SUPER yummy.

4 to 6 boneless, skinless chicken breasts
2 cans (10 3/4 oz.) Cream of Chicken Soup (or 1 COM and 1 COC)
1 pkg (8 oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
1/2- 3/4 c. milk (to thin out sauce to your desired consistency)

Combine Soups, cream cheese, milk and dressing mix. Pour over chicken in Crock pot and cook all day on low-heat. Server over noodles or rice. My preference is rice.