Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, May 25, 2014

Taco Soup

I got this recipe from my friend Kathy.  I’ve adjusted and changed things slightly – but this is ALWAYS a hit at our house.  It can be made in relatively little time and it can also be frozen for future meals.  Enjoy!
1 – 1 ½ lbs ground beef
1 white onion, chopped
3 cloves garlic, chopped
Olive Oil
15 oz can corn, drained and rinsed
15 oz. can kidney beans, drained and rinsed
29 oz. can tomato sauce
29 oz. low sodium chicken broth or stock (I use Rachel Ray’s Chicken Stock)
Optional:  Small can Chopped Black Olives, drained
Diced Green Chilies, drained
Taco Seasoning Mix Recipe – or you can use a package of taco seasoning if you prefer
2 Tbls. Chili Powder
1 Tbls. Cumin Powder
1 Tbls. Oregano
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Celery Salt
¼ tsp. Cayenne Pepper
¼ tsp. Black Pepper
¼ tsp. Garlic Salt
Garnish Suggestions:
Grated Cheddar Cheese
Crushed Tortilla Chips
Sliced Avocado
Sour Cream
Drizzle some Olive Oil in a soup pot, heat.  Crumble ground beef into the pot; break up large chunks with the back of the mixing spoon.
As beef begins to brown add the garlic and onion.  Continue to cook until beef is browned.  I used 7% fat beef, so there is little grease – but if you use a higher fat content, drain off some of the fat before adding the spice mixture.
Stir until combined; add the drained corn and kidney beans.  Add the tomato sauce; fill the can with chicken stock and add to the pot.  If using olives and/or green chilies – add at this point.
Continue cooking until the soup comes to a simmer.  Cook for an additional 15 minutes.
Serve with the garnish of your choice.

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