Taco Soup

I tried this recipe last night. It was awesome! Even my 3 yr. old who usually won't eat told me " this soup is GOOD"! It's easy and cheap to make.

Taco Soup

2 lbs. lean ground beef
1 chopped onion
1 pkg. taco seasoning
1 can pinto beans
1 can pinto beans w/ jalapenos
1 can shoe peg (white) corn
1 lg. can crushed tomatoes
1 can mild rotel
2 cans beef consomme'
1 pkg. dry ranch dressing mix

Brown meat and onion. Add taco seaoning and cook down for 10 min. Add all other ingredients. Stir well and cook on low for 1 1/2 hrs. stirring often. (Be sure to let simmer for the full amount of time. I tasted it right when I first added all the ingredients and it wasn't so great. But wow, after letting it cook and mesh it was awesome!)

Serve topped with crushed fritos or tortilla chips, sour cream and cheese. Yum!

King Ranch Chicken

1 Chicken, boiled & de-boned (reserve chicken broth) or you can cook 4 chicken breast and cut them up.

1 medium onion, chopped

1 medium bell pepper, chopped

1 can cream of mushroom or cream of chicken soup

1 can rotel (i chose mild)

2 cups shredded cheddar cheese

Seasoning: salt, pepper, tony's, garlic powder, cumin and chili powder

Saute onions and bell pepper until tender. Add to bowl with cooked chicken, mix and set aside. In another bowl mix soup and tomatoes and add seasoning to taste 1/4 tsp. cumin and 1 tsp. chili powder and a few dashes of garlic powder.
In 9 x 13 pan (greased) line with 4 tortillas (if you have chicken broth left you can soften them first in that) and top with 1/2 of the chicken/onion/bell pepper mix. Then line 4 more tortillas on top of that and add the rest of the chicken mixture. Now pour the soup/tomato mixture on top of that. Top with the shredded cheddar cheese.
Bake at 350* for 20 -30 minutes or until cheese is melted and browning on edges.

Potato Casserole Recipe

This was my grandma's recipe, she made this each Christmas and it is my favorite holiday dish (heck, it's not just for holiday's you can make it any day of the year!) So to carry on her tradition I make this each Thanksgiving and Christmas and each year I am asked to make more because the one dish I bring just isn't enough. Well, it is, just not enough because everyone wants seconds and thirds, LOL!

Potato Casserole-

1 bag frozen southern style hashbrowns

1 16 oz. light or regular sour cream

1 can cream of chicken soup

2 sticks margerine

2 1/2 cups corn flakes

2 cups shredded cheddar cheese

1/2 cup chopped onions

salt & pepper to taste

Thaw southern style hashbrowns overnight in fridge.
Preheat oven to 350*
Mix together sour cream, soup, onions, s&p, 1 cup shredded cheese and 1 stick margerine, melted. Combine well then slowly add in thawed potato's. Stir all together until well coated. Pour into 9 x 13 baking dish and set aside.

In another bowl crush 2 1/2 cups corn flakes, add 1 cup shredded cheese and 1 stick margerine, melted. Mix well. Spread evenly on top of casserole and cover with foil.

Place in oven for 30 minutes at 350*. Then take foil off and back for another 20 to 30 minutes until top is light golden color.

Let cool for 10 minutes and then enjoy!
It's so yummy!!!

(Although I have found that for some reason little ones do not like the topping?? (my fave part!) but as they got older they loved it. So if you have a picky one just scrape the topping off!)