Southwestern Taco Soup

This is a very hearty soup (more like chili) and is always a "hit" with my family.  It is one of my favorites, too, because it could not be any simpler to prepare.  AND it is one of those "comfort foods" that we ALL love this time of year as the weather is starting to get colder!

2 lbs. ground beef
1 (1.25 oz.) packet of taco seasoning
1 can chili beans
1 can pinto beans, rinsed and drained
1 can whole kernel corn, drained
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 4 oz. can green chilies
2 - 2 1/2 cups water
1 packet ranch dressing mix

Place ground beef in a large pot or Dutch oven.

Brown ground beef over medium heat until there is no pink remaining.  Drain thoroughly.

Sprinkle entire packet of Taco Seasoning mix over the top of the ground beef and stir thoroughly.

Add all of the canned vegetables and continue to stir until well combined.

Sprinkle the packet of Ranch Dressing mix over top of mixture.

Stir until well-combined and simmer over low heat for a minimum of 20-30 minutes.  (The longer the mixture simmers, the better the finished product will be.)

Serve with desired toppings such as grated cheese, sour cream, corn chips, and/or cornbread.   

*Shown here with a buttered and toasted slice of good ole' Southern Buttermilk Cornbread.

Baked Spaghetti

2 (14.5 oz.) cans diced tomatoes

2 (15 oz.) cans tomato sauce

2 cups water

1 medium onion, chopped

1 large green pepper, chopped

3 cloves garlic, chopped

2 Tbsp. dried parsley ( or approx. 1/2 cup fresh chopped parsley)

1 1/2 teaspoons Italian seasoning

1 1/2 tsp. sugar

1/2 tsp. salt

1 1/2 tsp. seasoned salt

1/2 tsp. pepper

1/2 tsp. garlic powder

3 small bay leaves

2 lbs. ground beef

8 ounces uncooked angel hair spaghetti

*1 cup grated Monterey Jack cheese

*1 cup grated cheddar cheese

* Or, can use 2 cups Cheddar Jack cheese blend

Chop onion and green pepper.

Chop garlic.

In a medium stockpot, combine tomatoes, tomato sauce, water, chopped onions, peppers, and garlic, parsley and all seasonings. Add bay leaves and stir gently.

Bring mixture to a boil and then reduce heat, cover and let simmer for approximately 45 minutes.

While the sauce mixture is simmering, Brown the ground beef in a skillet over medium high heat. Cook until desired brownness.

Drain any fat from browned ground beef and add beef to sauce.

Stir until well-combined.

Cook pasta according to the package directions and drain well in colander.

Preheat oven to 350 degrees F.

Cover the bottom of a 13" x 9" pan with sauce. Add a layer of half of the cooked pasta.

Top with approximately 3/4 cup grated cheese mixture.

Repeat layers.

End with a final layer of sauce on top.

Bake at 350 degrees F for approximately 30 minutes.

Top the spaghetti with remaining 1/2 cup cheese and return to oven for about 5 more minutes -- or until cheese is completely melted.

Cut into squares and serve with salad and garlic bread.

Stuffed Pepper Soup

I love Stuffed Green Peppers, but when I used to make them when my kids were younger, they never wanted to eat the peppers.  They only wanted the "stuff" INSIDE the peppers!

At today's prices, it is costly to purchase green bell peppers for each person to have their own and you certainly don't want them to only eat the "stuff" out of them!

This soup is the perfect answer to that dilemma.  My husband says it "tastes just like Stuffed Peppers and is much easier to eat".

1 lb. ground beef

3 cups water

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes with Basil and Oregano added (undrained)

1 cup chopped green peppers (about 1 large pepper)

3 Tablespoons packed brown sugar

1 ½ teaspoons salt

½  teaspoon pepper

2 teaspoons beef bouillon 

1 cup white Minute rice

***Note: Can also subsitute beef broth for water and beef bouillion, if preferred.

In a large saucepan, brown ground beef.

While ground beef is browning, chop green pepper.

After ground beef is browned, drain well. Add tomato sauce and tomatoes.

 

Add chopped green pepper and  brown sugar.

Add salt, black pepper and beef bouillon.

Bring soup to a boil. Lower heat and simmer covered for 25-30 minutes until green peppers are tender.

Add rice and stir well.  

Remove from heat and allow to sit for 5 minutes. Stir well before serving.

Crock-Pot Lasagna

Have I told you lately how much I LOVE my crock-pot!  It's a love affair that started almost 31 years ago. (I got a crock-pot as a wedding gift in 1978!) It's so nice to "set it and forget it" and it really makes about anything good.

This recipe is one that I got from a friend and I "tweaked" it a little, but it is super easy and really good! Very little preparation goes into this one so you can put it together in no time.

I got up this morning and stuck this in the crock-pot before leaving for church. I love Sunday dinner already being ready when we get home! With some Tex@s To@st and a salad, you've got a complete meal, literally 10 minutes after you walk in the door.

I don't know about you, but that's my kind of cookin'!

1 pound ground beef

1 (48 ounce) spaghetti sauce

1-2 teaspoons Italian seasoning (optional)

1 (24 ounce) cottage cheese

1 egg

12-14 lasagna noodles, uncooked

3 cups mozzarella cheese

In medium skillet, brown ground beef. Drain well.

While ground beef is browning, combine egg and cottage cheese. Mix thoroughly.

Pour spaghetti sauce in a large mixing bowl.

Add drained ground beef to sauce. Add Italian Seasoning, if desired.

Pour half of meat mixture on bottom of crock-pot.

Layer uncooked lasagna noodles on top of meat sauce.  Overlap to cover as completely as possible. (Cut noodles however necessary to fit into your shape crock-pot. Depending on the size and shape crock-pot, it may take less noodles.)

Next, spread 1/2 of cottage cheese mixture over uncooked noodles.

Top with half of mozzarella cheese.

Repeat all 4 of these layers, ending with mozzarella cheese on top.

Cook on High for approximately 4 - 5 hours or on Low for 6 hours.

** Note: I cook mine on Low for 5-6 hours.

MiMi's Meatloaf

Nothing is better than a homemade meatloaf and some creamy mashed potatoes. It is almost better leftover than it is when you first make it - especially those meatloaf sandwiches. YUM!

This is my meatloaf recipe that I make for my family. I hope that you and yours will enjoy as well. Bon Appetit!



4 slices white bread, torn into pieces
2 1/2 lbs. ground beef
1 medium yellow onion, peeled and cut into 8ths
2 cloves garlic
2 stalks celery, cut into 2" pieces
2 carrots, cut into 2" pieces
1/2 cup flat leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 Tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 Tablespoons brown sugar


Heat oven to 375 degrees.

Place bread in bowl of food processor; pulse until fine crumbs form. Transfer to a medium bowl and add ground beef.

Place onion, garlic, celery and parsley in food processor; pulse until fine.

Add to meat mixture, using hands to mix well.


Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.

Use hands to combine thoroughly. Shape into a loaf and place in an 8 1/2" x 4 1/2" x 2 1/2" loaf pan.

Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture evenly over top of meatloaf; place in the oven with a baking pan set on the rack below to catch drippings.

Cook until a meat thermometer inserted in center reads 160 degrees, about 90 minutes. ( If top gets too dark, cover with foil and continue baking.)

Serves 8 - 10

*Can also 1/2 recipe and make a smaller loaf which will be the size that is pictured here.