Busy As A Bee

I have been too busy to post...I am painting handbags for Giddy-Up #3 in New Orleans in April and also getting ready to retire from my job as a School Nurse...I will hopefully have more time to spend on blogging, which I love! Does ANYBODY not know what day it is? Yes, you are correct! SUPERBOWL SUNDAY!!! I am rootin' for the
SAINTS in honor of my friends Karen and Marvene in Louisiana!!! GO SAINTS!


Here's a great SuperBowl recipe from my friend Sherree Nichol's in Texas.

Sheree’s Taco Soup

Ingredients:

2 pounds ground beef
1 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) Ranch style beans
1 (15 1/4-ounce) can whole kernel corn
1 (14 1/2-ounce) can Rotel tomatoes
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Tortilla chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Avocados cut into chunks (optional)
Fresh cilantro (optional)

Directions:

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add taco seasoning, and ranch dressing mix – combine well. Add the beans, corn, tomatoes, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos. I love some avocado thrown in too!
You can change it to suit your taste. I’ve used black beans, hominy, &/or kidney beans, extra green chili’s. I love to make it with chicken too. I throw in a can of cream of chicken soup sometimes. I’ve also thrown in some cubed Velveeta….. it’s good any way you make it!