Taco Soup

 

Ingredients

• 2 pounds ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 1/2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (1 ounce) package ranch salad dressing mix

Directions

In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Lissa's Asian Coleslaw

Mix the following dry ingredients in bowl:
1 pkg. cole slaw mix
1 c. sunflower seeds
2 pkgs Chicken Raemen Noodles, crushed (save seasoning packets for the dressing)
1 pkg. slivered almonds
1 bunch green onions, chopped

Mix the following dressing ingredients. Toss with cole slaw just before serving:
1/3 c. canola oil
1 tbsp sesame oil (optional)
1/3 c. rice vinegar
2 tbsp sugar
2 seasoning pkgs from raemen noodles
1 tbsp soy sauce
(I usually add some minced garlic too)

Pioneer Woman's Restaurant Style Salsa

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Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos