February 7, 2010
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
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)
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!