Favorite Taco Soup

 

TACO SOUP

Notes:  This recipe is from Suzie’s NE friend, Michelle M.
Servings: Approximately 12

INGREDIENTS:

2 lb. Hamburger
1 small chopped onion
4 oz. can Chopped Green Chilis
1 Pkg. (1.25oz.) Taco Seasoning (we make our own Taco Seasoning Mix)
1 pkg (1oz.) Ranch mix
2 cans (15oz.) Chili Recipe Stewed Tomatoes (I can my own Mexican Stewed Tomatoes)
2 cans (15oz.) Bush’s Hot Chili Beans (generally use the store brand)
1 ½ -2 cups Water
8oz. Mexican Blend Cheeses
1 Bag Fritos (Ranch or Chili Cheese Flavored are good, but plain Fritos are used more often at our home)
8oz Sour Cream (we use more sour cream!)

DIRECTIONS:
Brown hamburger & chopped onion, drain grease. Add chopped green chilies, beans, tomatoes, taco & ranch seasonings, and water. Simmer 30-45 minutes for best results or let it simmer in the crock pot for 4-6 hours. Serve soup over the Fritos. Then, top with cheese and sour cream.

FREEZING:
Cool completely.  Transfer to a gallon freezer bag.  Remove as much air as possible.  Double bag for safety!  Label and freeze on a cookie tray to keep the bag flat.

PREPARATION:
Thaw in the frig or in microwave.  Reheat on the stove or in a crock pot.  Serve soup over Fritos.  Top with shredded cheese and sour cream.

At your repeated request!

Blueberry French Toast

Yield: 8-12 servings

 

INGREDIENTS

12-14 slices day old bread (I used a large loaf of French bread cut into 1” cubes)

2 (8oz.) pkgs. cream cheese 

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

 

DIRECTIONS:  Cut bread into 1” cubes.  Place half into greased 9x13-inch pan.  cut cream cheese into 1-inch cubes and place over bread cubes.  top with blueberries and remaining bread.  In large bowl, beat eggs.  Add milk and syrup.  Mix well and pour over bread.  Cover and chill 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Cover with foil and back at 350 degrees for 30 minutes.  Uncover and bake 25-30 minutes more or until golden brown and center is set.

SAUCE

1 cup sugar

2 1/2 Tbls. cornstarch

1 cup water

DIRECTIONS: In saucepan, combine sauce ingredients.  Bring to boil over medium heat for 3 minutes, stirring constantly.  Stir in 1 cup blueberries.  Reduce heat and simmer 8-10 minutes until berries burst.  Put sauce into pour pitcher to serve over hot dish. 

 

**This dish reheats fabulously!  We ate it almost three days in a row and enjoyed every bite.  I didn’t think to take a picture, but it looks wonderful, too.

Harvest Apple Bake

In my quest to find recipes that use a LOT of eggs, I came across this breakfast dish that is prepared & refrigerated overnight.  I found the recipe online at Iowa Egg Council’s website … www.iowaegg.org … I found a few other recipes to try later on, too.

Harvest Apple Bake

Yield: 8 servings

Ingredients:

• 8 eggs
• 1 loaf French bread
• 2 1/2 cups milk
• 1 cup cream
• 1 cup sugar
• 1 Tbls. vanilla
• 1 Tbls. cinnamon
• 1 tsp. nutmeg
• 7 medium sized cooking apples (Granny Smith is one variety)
• 2 Tbls. butter

Directions:

Slice bread into 1 1/2 inch slices.  Place bread tightly together in a 9x13 inch greased pan.  In a bowl, whisk together eggs, 1/2 cup sugar, milk, cream, and vanilla for about 30 seconds.  Pour half of egg mixture over bread.  Peel, core, and slice apples.  Place sliced apples on top of bread to cover and pour the rest of the egg mixture evenly over the apples.  Mix remaining 1/2 cup sugar with cinnamon and nutmeg.  Sprinkle evenly over the top of apples.  Dot with butter.

Cover and refrigerate overnight.  The next day, bake uncovered in a 350 degree oven for 1 hour.  Remove from oven and allow to rest for 10 minutes.  Cut into squares and serve warm with syrup and a dot of whipped cream.  YUM!