I don’t know about you all, but I have had a LONG week. And not only does Friday bring the weekend, but it also brings another edition of Kelly’s Korner, Show Us Your Life. This week is our favorite “Go-To Recipes.”
Those of you who read my blog regularly know that I have had several kitchen disasters over the past couple of months. That being said – I think that I am going to benefit immensely from this week’s blog hop!!
I’ve decided to share with you all a recipe for Mexican Soup that my friend Stacey shared with me when we first started seminary. I was trying to find ways of cooking that was simple, quick and inexpensive, but also that could easily be refrigerated or frozen for leftovers. Enjoy!!
Mexican Soup
1 14 oz. can kidney beans
1 14 oz. can pinto beans
1 14 oz. can whole kernel yellow corn
1 14 oz. can hominy
2 14 oz. cans diced tomatoes
1 10 oz. can rotel tomatoes with green chilies
2 lbs ground beef
1 packet dry ranch dressing mix
1 packet mild taco seasoning mix
Brown ground beef. Drain. Add the rest of the ingredients to the ground beef and cook on low for a minimum of one hour. This recipe makes approximately five quarts.
A couple of notes:
- You can serve it like you would chili, with sour cream, cheese and tortilla chips – YUM!!
- If you’re not a big red meat eater, use ground turkey instead, you can’t really taste the difference.
- This is definitely something that can cook all day in the slow cooker – brown the meat on the stove and then combine everything in the slow cooker, cook on low (or warm) until you’re ready to eat.
Happy Cooking!!
Sarah
Sarah
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