Taco Soup

Serves 10

Ingredients

2 lbs lean ground beef

2 medium onions

2 cans of Pinto beans, undrained 

1 can Kidney beans, undrained

1 can of corn kernels

1 ( 15 oz) can stewed tomatoes, loosely chopped

2 cans (15 0z each) of tomatoes with chiles

1 pkg taco seasoning mix (powdered)

1 pkg ranch salad dressing mix (powdered)

Directions

Brown beef and onions in a large skillet and drain any excess fat.

Add all remaining ingredients and bring to a boil

reduce heat and simmer for 20 minutes.

Serve with sour cream, tortilla chips, avocados, grated cheese, etc.

Mexican Deep Dish Pan Pizza

Ingredients

2 boxes corn muffin mix ( 8 1/2 oz boxes)
2 eggs
4 tbsp of butter, melted
1 1/2 cups of milk
1 cup of frozen corn kernels
olive oil

Topping:

2 tbsp of olive oil
1 lb lean ground beef
1 small onion, diced
1 tbsp of chili powder
2 tsp cumin
2 tsp of cayenne sauce (optional)
salt and pepper to taste
2 1/2 cups of shredded cheddar or Jack cheese
1/2 red bell pepper, diced
1 small can (2 & 1/4 oz) sliced chilies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced ( to seed, simply cut in half and gently squeeze out the seeds)
2 tbsp of drained sliced green olives
1 to 2 tbsp of chopped cilantro leaves (optional garnish)
1 cup of mild to medium taco sauce to pass at the table

Directions:

Preheat oven to 400 degrees

Mix together the 2 pkg of corn muffin mix with 2 eggs, the 4 tbsp of melted butter, 1 1/2 cups of milk and the frozen corn kernels.
Wipe a large (10-12 inch) nonstick skillet with a little vegetable oil. (a cast iron skillet works really well). Make sure the handle is oven proof. or double wrap the handle with aluminum foil to protect it in the oven.
Pour in the corn muffin mixture into the skillet.
Place the pan in center of oven and bake 12-15 minutes until golden in color.

Meanwhile, brown the meat in a little oil over medium high heat in a second skillet. Add the onions and spices and cook meat for an additional 5 minutes.
Remove the cornbread from oven and top with the meat, cheese and veggies.
Place the pan back into the oven and cook an additional 5 minutes to melt the cheese. Garnish with the cilantro if you like.
Cut into 8 wedges and place the deep dish pan pizza on the table and serve from the skillet. Pass the taco sauce at the table. You can also serve with sour cream and gaucamole.

Tex-Mex Chowder

Ingredients
1 can (14-1/2 ounces) chicken broth
2/3 cup quick-cooking rice
1 package (10 ounces) frozen corn
1-1/2 cups bottled chunky salsa
1 pound skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
1/2 pound fresh baby scallops
Lime wedges, bread, for serving
Directions
1. In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
2. Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.

Creamy Chicken Burritos

Recipe and Picture courtesy of Family Circle

Ingredients

1 large package (10 ounces) Southwestern-flavored fully cooked chicken strips, cut into chunks
1 package (8 ounces) shredded taco cheese
1 can (14.75 ounces) cream-style corn
1/2 teaspoon chili powder
6 burrito-size flour tortillas
1 can (16 ounces) refried beans
1 jar (12 ounces) roasted red peppers, drained and patted dry
Sour cream and salsa, for garnish (optional)

In bowl, combine chicken, cheese, corn and chili powder.
Place 2 tortillas on work surface. Spread each with 1/3 cup beans. Place about one-sixth of roasted peppers down center of each. Top each with 3/4 cup chicken mixture, flattening slightly. Fold up tortillas, envelope fashion, enclosing filling. Transfer burritos, seam-side down, to microwave-safe platter large enough so burritos don’t touch. Repeat with remaining tortillas, beans, red pepper and filling. (If platter is not large enough, microwave in 2 batches.)
Microwave burritos on high for 5 minutes (internal temperature 150°). Serve with garnishes, if desired.