Obviously I read a lot of blogs, because two yummy recipes that I’ve made this past week come from blogs!
I’ve made several different versions of Taco Soup, but this recipe is my favorite. It is a hit with my family.
Brown 1 lb ground beef or turkey
Sautee one onion in a few tablespoons of oil.
Add meat to onions in a large pot. Then add the following ingredients:
2 8 oz. cans of tomato sauce
2 cans Ro-Tel tomatoes
2 cans black beans, drained
1 can corn, drained
1 can chicken broth
2 packages taco seasoning
I made a couple of changes, but go this recipe from Betsy’s blog. I put mine in the crockpot and let it warm all day. Yum, yum!
The second recipe I tried last night and was also big hit with the family.
Paula Deen’s Hurry Up Chicken Pot Pie
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Preheat oven to 350 degrees F. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.