Taco Soup

Taco Soup
 
Author: 
Ingredients
  • 1 med onion, diced
  • 1½ lb of ground beef
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 15 oz cans of black beans, drained, rinsed
  • 1 15 oz can of whole kernel corn, drained
  • 1 4 oz can of chopped green chiles
  • 1 can of refried beans
  • 2 14.5 oz cans of diced tomatoes with juice
  • 1 10 oz can of Rotel with juice
  • 1 packet of taco seasoning
  • 1 packet of dry ranch dressing mix
  • ½ tsp black pepper
  • ½ tsp of garlic powder
  • ½ tsp salt
  • 2 cups of water
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the ground beef to the pot and cook until no longer pink.
  3. Drain the grease and return the meat to the pot.
  4. Dump the rest of the ingredients into the pot and stir to combine.
  5. Bring it up to a simmer and let it cook for at least an hour.
  6. Serve with shredded cheese, green onions, or sour cream as garnish.

 

Cheesy Rice And Corn Casserole

Cheesy Rice And Corn Casserole
 
Author: 
Ingredients
  • 2 8 oz boxes of yellow rice, preferably Zatarain's New Orleans Style
  • ½ stick butter
  • 2 cans mexicorn, undrained
  • 3 tbls chopped jalapenos
  • 2 cans of cream of celery
  • 4 cups shredded pepper jack cheese - 2 cups for inside casserole, 2 cups for top
  • Seasoning - Tonys, garlic salt, red pepper flakes to taste
Instructions
  1. Cook rice as directed.
  2. *Save half the cheese to cover the top of casserole*
  3. Mix together all ingerdients in large pan.
  4. Sprinkle rest of cheese on top.
  5. Cook in oven for 30 min at 350, uncovered.