Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

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 the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, 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.

Sausage Bean Quicki

Sausage Bean Quickie

Fix it and Forget It Cookbook

4-6 cooked brown n' serve sausage links, cut into 1" pieces

2 tsp. cider vinegar

2 16 oz. cans red kidney or baked beans, drained

7 oz. can pineapple chunks, undrained

2 tsp. brown sugar

3 Tbsp. flour

1. Combine sausage, vinegar, beans, and pineapple in slow cooker.

2. Combine brown sugar with flour. Add to slow cooker. Stir well.'

3. Cover. Cook on low 5-10 hours, or high 1-2 hours.

Mom's Enchiladas with Refried Beans Recipe

Mom’s Enchiladas

Refried Beans:

Cook 2C. dry pinto beans after soaking them overnight. Cook for 45 minutes -1 hour, strain and give fresh water, and then cook for another hour. When the beans are soft, mash or blend them in blender with minimal water.

Add 1 tsp. salt

¾ tsp. cumin

Blend well.

Other fillings:

Corn, black olives, shredded lettuce, & chopped tomatoes. Top with Enchilada Sauce & some shredded cheddar cheese.

Enchilada Sauce

Sauteé:

1/3 C. Oil

1 clove garlic

3 Tbsp. Whole Wheat Flour or Corn Meal

2 Tbsp. Chili Powder in 4 Tbsp. hot water

1 C. Tomato Sauce – water to thin if desired

¾ - 1 tsp. sea salt

To garlic/oil add flour until lightly browned. Stir in “chili water.” Add tomato sauce. Thin as desired. Add salt.

Kolleen's Irish Spaghetti

Irish Spaghetti

Brown:

1 onion

½ C. cilantro

1 lb. mushrooms

1 lb. ground meat

Add:

1 lg. can Cream of Mushroom Soup

1 lg. can Tomato Soup

Salt and pepper to taste.

Combine everything together with cooked pasta.

Taco Quiche

Taco Quiche

1 lb. ground beef

¼ C. chopped onion

¼ C. chopped green pepper

1 envelope taco seasoning

1 C. (4 oz.) shredded cheddar cheese

½ C. biscuit mix

2 eggs, beaten

1 C. milk

In a large skillet, cook the beef, onion, green pepper, and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese.

In a bowl, combine the biscuit mix, eggs, and milk; mix well. Pour over the cheese. Bake at 400° for 20-25 minutes or until knife inserted near the center comes out clean. Yield: 4-6 servings.

"Grandma's" Meat Loaf

Grandma’s Meat Loaf

From: southernfood.about.com

1 Tbsp. vegetable oil

2 ribs celery, chopped

½ C. chopped onion

1½ lbs. lean ground beef or 1 lb. lean ground beef and ½ lb. ground pork

¾ C. oats, quick or old-fashioned

¼ C. Chili sauce or ketchup

1 Tbsp. Worcestershire sauce

1½ tsp. salt

1 lg. egg, Beaten

Heat oil in a large skillet over medium heat. Add chopped celery and onion; cook, stirring, until tender, about 7 – 9 minutes.

In a large bowl, mix ground beef and pork mixture, oats, chili sauce or ketchup, Worcestershire sauce, salt, beaten egg, celery and onion mixture, and the water or milk.

In a 13x9” baking pan, shape meat mixture into a 9x5” loaf. Bake at 375° for 1 hour. Using 2 spatulas, carefully move meat load to a serving plate and slice.

Serves 6 to 8.

Gravy

Gravy

Mix 1 -2 Tbsp. Corn starch with ¼ C. cold water and then pour into stock for every cup of turkey stock.

Add ½ tsp. salt and dash pepper