Taco Soup Recipe

This makes a bunch and can be frozen.  Very versatile – use whatever you have in your pantry!

2 pounds ground hamburger meat, browned and drained
1 large onion, chopped and sauteed with the meat
1 envelope taco seasoning
1 envelope dry Ranch Dressing mix
2 cans tomatoes
1 can Rotel
1 can whole kernel corn
1 can sliced mushrooms
2 cans pinto beans
2 cans shoe peg corn
1 can yellow hominy

Combine and simmer over low heat for at least 30 minutes to an hour (or longer in the crockpot). Serve over chips (Fritos are good) topped with cheese.

VARIATIONS: I have omitted the mushrooms, pinto beans, and the shoe peg corn, then added a can of Ranch style beans (undrained), can of black beans (drained), one small can of V8 juice, can of beef broth, and sliced olives. I’ve also added a pound of Velveeta to the whole mix. You can do basically anything with this – be creative! 😀

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Frito Pie

Excellent on a cold winter’s night!  I like to serve this with coleslaw just to cool it a bit (buy the packaged slaw from the store and add salt, pepper, a little sugar, and mayo or Miracle Whip – about 1/4 cup or so.  Be sure not to overdress the slaw.  The salt will pull moisture out of the cabbage so you’ll wind up with more dressing than you start with. I make it ahead of time and let it sit for an hour or two before serving).

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1 ½ lbs ground beef, browned and drained
1 chopped onion (cook with beef)
1 – 15 oz can enchilada sauce
1 – 8 oz can tomato sauce
12 oz Velveeta

1 pkg corn chips (Fritos)

Combine all ingredients (except chips) and cook over low heat until cheese is melted. Serve over corn chips.

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Santa Fe Chicken Salad

This is my version of the Applebee’s classic.  VERY good and easy to make.  (Not to mention much cheaper than eating out!)

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Marinate chicken breasts with fajita seasoning (we like the McCormick Grill Mates Mesquite flavor) and some lime juice. Grill or fry in a little olive oil. Cut into strips.

Use regular salad greens and add: chicken, grated cheese, and diced tomato/onion/jalapeno – optional. Garnish with sour cream, guacamole, and chopped green onion. Can also add tortilla chips if you’d like.

The dressing is the secret: Mix ranch dressing with some salsa or picante sauce. I don’t even measure it – just pour some of each in a bowl and stir it up until it looks right (start with around equal proportions of each one, but I think I use a little more ranch than salsa).

Enjoy!

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Make your own Taco Seasoning

Store this excellent taco seasoning in a mason jar or other container with a tight-fitting lid.  Making it from scratch is much cheaper than buying the little packages at the store.   I usually make a bunch of this at a time.  Buy your spices in bulk at discount clubs such as Sam’s and you’ll save even more.

6 teaspoons chili powder
4 1/2 teaspoons ground cumin
5 teaspoons paprika
3 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dehydrated onion
1/4 teaspoon ground oregano

Combine everything in a jar with a tight-fitting lid. Shake/mix well. Store for 6 months to 1 year at least.  Makes about 1/2 cup.

7 teaspoons = (1) 1.25oz package of taco seasoning.   I also use a couple shakes of hot sauce. You could add some cayenne pepper also (1/8 to 1/4 teaspoon), but we haven’t missed it in this recipe.

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Popcorn Concoction Recipe

I’m not sure what else to call this, but it is great stuff, makes a lot, and makes great gifts!  For Christmas, I have packaged it in holiday-themed cello bags, and tied with a bow.   I also make it for our kids at church on Wednesday nights as a snack, and have also served it for VBS.  For the Wed. night crowd, I double the recipe and it makes plenty to feed around 50 people.  For VBS, I multiplied everything by 4 and had TONS left over (needless to say, everybody went home with a bag!  LOL).

3 regular sized packages popcorn – popped (I normally use butter flavor, but use whatever you have)
1/2 to 1 whole bag of pretzels (any shape you prefer)
1 package vanilla almond bark, melted (microwave for 2 – 2 1/2 minutes, stir well)
1 – 2 cups of any of the following: M&Ms, pecans, peanuts, etc. (for the kids, I use M&Ms)

I mix this in a large dishpan so there’s room to stir.   I also pour the popcorn into a separate bowl, then scoop it out so the unpopped kernels remain in the bottom.  You do not want to chomp down on a kernel in this – ask me how I know!   🙂

Mix all ingredients together very well, then pour out onto wax paper (or freezer paper) to harden. Store in ziploc bags (or new large brown paper grocery sacks).

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