BandDiva Posted November 4, 2008 Report Share Posted November 4, 2008 Mexican Soup 1 1/2 LB Ground Meat or Turkey 1 can diced tomatoes (or Rotel if you like spicey) 1 can corn 1 can black beans 1 can red beans Shredded Cheddar (or chz of choice) 1 pkg taco seasoning 1 pkg Hidden Valley Ranch mix 5 cans of water pepper to taste! 1. Brown your meat, set aside 2. Pour in all ingredients to soup pot, or if you have plenty of time....throw it in a Crock Pot! 3. Add taco seasoning, and Ranch powder mix 4. Stir up & Heat up! Serve as a Soup with cheese on top, or serve over Fritos with Shredded Cheese!!! This is so easy, full of protein and your family will enjoy it too! Link to comment Share on other sites More sharing options...
JazzyJude Posted November 4, 2008 Report Share Posted November 4, 2008 [i am making this TONIGHT! Thanks Dana...I LOVE Mexican food! I will keep you posted... ((HUGS!!)) Link to comment Share on other sites More sharing options...
Jann Posted November 19, 2008 Report Share Posted November 19, 2008 Mexican Soup1 1/2 LB Ground Meat or Turkey 1 can diced tomatoes (or Rotel if you like spicey) 1 can corn 1 can black beans 1 can red beans Shredded Cheddar (or chz of choice) 1 pkg taco seasoning 1 pkg Hidden Valley Ranch mix 5 cans of water pepper to taste! 1. Brown your meat, set aside 2. Pour in all ingredients to soup pot, or if you have plenty of time....throw it in a Crock Pot! 3. Add taco seasoning, and Ranch powder mix 4. Stir up & Heat up! Serve as a Soup with cheese on top, or serve over Fritos with Shredded Cheese!!! This is so easy, full of protein and your family will enjoy it too! Am eating this as I type! YUM! Thanks for the recipe! Jann Link to comment Share on other sites More sharing options...
SValentino Posted November 19, 2008 Report Share Posted November 19, 2008 YUM! Sounds like heaven on earth. I'm still on liquids and can't wait to try this when the time is right. Link to comment Share on other sites More sharing options...
BandDiva Posted November 19, 2008 Author Report Share Posted November 19, 2008 Mexican Soup1 1/2 LB Ground Meat or Turkey 1 can diced tomatoes (or Rotel if you like spicey) 1 can corn 1 can black beans 1 can red beans Shredded Cheddar (or chz of choice) 1 pkg taco seasoning 1 pkg Hidden Valley Ranch mix 5 cans of water pepper to taste! 1. Brown your meat, set aside 2. Pour in all ingredients to soup pot, or if you have plenty of time....throw it in a Crock Pot! 3. Add taco seasoning, and Ranch powder mix 4. Stir up & Heat up! Serve as a Soup with cheese on top, or serve over Fritos with Shredded Cheese!!! This is so easy, full of protein and your family will enjoy it too! Glad you like it! Remember this when you have people come over. It is great, fast & people love it with Fritos and Cheese! ) Link to comment Share on other sites More sharing options...
Doollaelolita Posted November 16, 2009 Report Share Posted November 16, 2009 This recipe has become a family favorite Its quick and easy. Smothered Enchiladas 2 pounds ground beef 11 1/4-ounce pkg mild taco seasoning mix 14.5-ounce can chopped green chilies, divided 2 10 3/4-ounce cans cream of chicken soup 1 16-ounces container sour cream 8 8-inch flour tortillas 2 cups 8-ounces shredded cheddar cheese garnishes: salsa, sour cream, green onion, chopped cilantro Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco sauce and half on green chilies; set aside. Stir together remaining green chilies, soup, and sour cream. Pour half on mixture into a slightly greased 13x9-inch baking dish. Spoon beef mixture evenly down centers of tortills; roll up. Place seam sides down over soup mixture in baking dish; top evenly with remaining soup mixture and cheese. Bake at 350 for 25 minutes or until throughly heated. Garnish, if desired. Makes 8 servings. Mexican Fried Ice Cream 1/2 gallon French vanilla ice cream, softened 4 tsp ground cinnamon 3 cups crushed cornflakes Oil for deep-fat frying Honey and whipped topping Scoop ice cream into nine 3-in scoops. Dust with cinnamon and roll in cornflakes. Place on a baking sheet; freeze overnight. Wrap each scoop in plastic wrap and place in freezer bag. May be frozen for up to 2 months. To fry ice cream: In a skillet or deep fryer, heat oil to 375. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls. Drizzle with honey and garnish with whopped topping. Yield: 9 servings. Enjoy Ole Link to comment Share on other sites More sharing options...
RevyD Posted November 17, 2009 Report Share Posted November 17, 2009 Mexican Soup1 1/2 LB Ground Meat or Turkey 1 can diced tomatoes (or Rotel if you like spicey) 1 can corn 1 can black beans 1 can red beans Shredded Cheddar (or chz of choice) 1 pkg taco seasoning 1 pkg Hidden Valley Ranch mix 5 cans of water pepper to taste! 1. Brown your meat, set aside 2. Pour in all ingredients to soup pot, or if you have plenty of time....throw it in a Crock Pot! 3. Add taco seasoning, and Ranch powder mix 4. Stir up & Heat up! Serve as a Soup with cheese on top, or serve over Fritos with Shredded Cheese!!! This is so easy, full of protein and your family will enjoy it too! I made this soup last night and oh my gosh it is sooooooooooooooooooo good. Makes alot so I will be eating it every night. Easy to come home from work and just heat up a bowl. Debbie Link to comment Share on other sites More sharing options...
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