Jackie's Taco Soup

Jackie's Taco Soup

1 to 1-1/2 lbs hamburger browned with
1/2 an onion and
1 packet of taco seasoning mix and
1 packet of dry Ranch dressing mix.
Brown.

Add in a big pot and
Drain everything:

1 can of pinto beans
1 can of kidney beans
1 small can of green chili peppers chopped
1 small can of olives chopped
1 15-16 oz can of tomato sauce
1 can of corn
1 can of water
1 can of diced tomatoes (don't drain)
Hamburger mix already browned.
Heat until warmed.

When serving, you can add on top:

sour cream
grated cheese
guacamole
salsa
tortilla chips
(or I used flour tortillas and cut them with scissors into 1/8 inch strips and browned them in some oil for a crunch topping)

It was good. That's it!

My 5 year old, Kindergarten son LOVED this soup! He couldn't stop talking about it and he is not an adventurous eater, yet. Here he is reading the recipe for us!

Haystacks

1 lb. hamburger
1 can french onion soup, undiluted
1 - 16 oz. can refried beans
1 - 15 oz can chili
1/2 cup water
2 1/2 cups grated cheddar cheese
5 cups shredded lettuce
3 cups chopped tomatoes
1 cup sliced onions
1 pint sour cream
1 pkg. corn chips (can use any kind; Fritos, Doritos or a combination of them all)

Brown meat. Add undiluted onion soup to meat; bring to a boil, then turn down heat. Simmer for 5 minutes. Keep hot until ready to serve. Combine refried beans, chili and water in saucepan. Cook and stir over medium heat until blended. Keep hot.

To serve: Stack them up like haystacks on your plate. (It is a serve yourself process.) Start with the chips, then add the hamburger, then chili/bean mixture, then cheese, then condiments. Yummy!

Source: I found this recipe in "The Children's Friend", an LDS church kid's magazine, when I was little. It was probably about 1974. We have made this ever since. This is great to serve for missionaries. For some reason it is always a hit with them.

Taco Pie

Pillsbury crescent rolls
1 lb. hamburger
taco seasoning mix
sour cream
1 cup shredded cheese
2 cups shredded lettuce
tomatoes, cut in pieces
taco chips

Pat crescent rolls in pan and bake according to directions. Brown hamburger and add taco mix. Put hamburger mixture in baked rolls in pan. Spread sour cream over this; add cheese. Layer with lettuce, tomatoes and taco chips. Cover with foil and let set for a few minutes.

Taco Pie

TACO PIE

1 can refrigerated crescent rolls (Pillsbury tastes the best)
1 lb. hamburger
Taco seasoning mix
Sour cream
1 C. shredded cheese
2 C. shredded lettuce
Tomatoes, cut into pieces
Dorito nacho cheese chips or tortilla chips, broken and crumbled

Pat crescent rolls in pan and bake according to directions. Brown hamburger and add taco mix. Put hamburger mixture on baked rolls in pan. Spread sour cream over this; add cheese. Layer with lettuce, tomatoes and taco chips. Cover with foil and let set for a few minutes.

Mexican Dip from Kim Howarth

KIM HOWARTH'S MEXICAN DIP

1 pkg. softened cream cheese
1 can chili with beans
1 1/2 C. grated cheese
Tortilla chips

Put in square pan or pie plate in order. Bake 350 degrees until cheese melts.

This recipe comes from my sister's friend, Kim Howarth. It is a yummy one.

TV Recipe Links

From the Victory Garden (PBS): Canning Recipes

From the Victory Garden (PBS): Flat Bread Corn Tortillas & Tomato Salsa

Martha Stewart (Fine Living): Amish Friendship Bread (recipe notes: use instant pudding - do not use any metal utensils or metal bowls, will ruin the fermentation)

Everyday Food (PBS): Barbeque Pork Sandwich with Cabbage Slaw