![]() Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.If you’re using a slow cooker, cook on low heat for 6 to 8 hours. If you’re cooking on the stove, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally.Stir in the taco seasoning and ranch salad dressing mix. Add tomatoes, black beans, pinto beans, corn and green chiles.Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker. In a large skillet, cook beef and onions over medium heat until beef is no longer pink.Garnishes: Corn chips, cheese, sour cream, green onions.1 (1-ounce) envelope ranch salad dressing and seasoning mix.2 (4 1/2-ounce) cans chopped green chiles.1 (15 1/4-ounce) can whole kernel corn, drained.1 (10-ounce) can RO*TEL® diced tomatoes and green chilies.1 (14 1/2-ounce) can diced fire-roasted tomatoes.Add another can of tomatoes, or finish it with some fresh jalapeno slices or grated habanero cheddar. Use whatever beans you have in the pantry. But perhaps the best part is that you’re required by law to serve the Taco Soup on a golden bed of Fritos®, the official snack chip of stuffy noses. Beef, onions, tomatoes, beans, corn, chiles and magical seasonings. Taco Soup, a tailgating staple at Mom’s, is like chili with palm trees painted on its fingernails. Add finely chopped onion, celery, and carrots and coarsely chopped cabbage. Cut sausage in fourths lengthwise, then into small pieces and add to soup. Thank God and Mama for trashy-good Taco Soup. Put water, homemade chicken stock, bay leaves, garlic, thyme, oregano, Spike Seasoning (affiliate link), tomato paste, and lentils in large soup pot and start to simmer. Preferably while watching “The Biggest Loser.” It had to be something I could eat with Fritos®. Use for seasoning broiled fish, poultry, cooked vegetables, soup and stews, or place it on the table to be used individually. Not a healthy, restorative, vitamin-packed soup, like a minestrone or a country vegetable. So, since I can’t go around town speaking my mind and shaming my mother, I decided to heal myself a truckload of soup. And I’m all, BUT WHERE WOULD WE KEEP THE BODIES?īut the rain and all that comes with it have given me a sinus infection that’s starting to inhibit my ability to function as a normal person. Perfect for bringing the taste of your favorite foods and recipes cooked. One of our neighbors helpfully pointed out that the pond wouldn’t be there if I stopped backing into the yard and parked in the garage. SPOON IT IN: Enhance soups, stews, and sauces by spooning in Original Magic seasoning. Add more seasoning to taste, then serve the soup while it’s hot. Use a hand blender to blend the soup smooth. Place a lid on top of the pot, and leave the soup to cook until the lentils has softened, 15-20 minutes. A few weeks ago it started raining in Nashville and hasn’t stopped, so we now have a small pond in the backyard that might be able to support life. Add broth, stock or water + buillion cubes, along with the lentils.
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