Game Day Taco Soup

Football and soup… football and tacos… football and beans… football and chips!  This soup covers it all and is easy & tasty too.  You just brown your beef (or turkey or chicken) & onion and dump everything into the slow cooker.  You don’t even drain the cans of beans, tomatoes, corn, etc.  I like to serve this with sweet potato muffins or cornbread.

This soup can also be made on the stove top.  Just bring everything to a boil in a large stock pot, then reduce it to a simmer, and simmer for about an hour.

Ingredients:

1 lb. ground beef (I used lean ground beef)

  OR 1 lb. ground turkey

   OR 1 lb shredded cooked boneless chicken

1 small onion, chopped

1 27-oz. can Chili beans, undrained

2 15-oz. cans diced tomatoes & green chilis

1 packet of Taco seasoning mix

1 15-oz can of niblets corn, undrained (or you can use a 10-oz package frozen corn)

1 cup cooked rice (optional)

1 can tomato soup

1 15-oz can tomato sauce

1 ½ - 2 cups water (or same amount of Mexican beer)

½ Tablespoon Oregano

Fresh ground pepper to taste

Directions:

Saute the onion in a small amount of olive oil in skillet until caramelized.  Add ground beef and stir it until it is well browned and in small crumbles.  Pour the beef & onion mixture into the slow cooker.  Add remaining ingredients to slow cooker and cook on low for about 8 hours or on high for 4 hours.  It’s that easy!

Top with a dollop of sour cream and serve with your favorite taco toppings: shredded cheese, green onions, corn chips, black olives

Patti's Mighty Meatloaf, Mini Meatloaves, Meatloaf Muffins

Who doesn't love meatloaf?   You know how I love comfort food and there's not much better than meatloaf, mashed potatoes, and green peas!  It just happened that a hurricane (Sandy) was passing our way so I was in the mood for coziness and comfort.  Since I had all the fixings for meatloaf, that's what was for dinner!  It's really fun to make the mini meatloaves or meatloaf muffins.  If you make meatloaf muffins,  you can make them like cupcakes if you frost them with mashed potatoes!  This recipe works well for one large loaf, 8 mini loaves, or 12 muffins. 

 

What was on the menu for meatloaf night?  In our family we always serve mashed potatoes and green peas with meatloaf!  So here's the mneu:

Cream of Pumpkin & Potato Soup
Garlic Chunky Mashed Potatoes
Sauteed Green Peas & Onions
Skillet Corn
Yeast Rolls with butter
and for dessert Old Fashioned Oatmeal Cake

Preheat oven to 350 F

Lightly grease 9x5 loaf pan, mini loaf pans, or muffin tins

For the meatloaf mixture:

2 pounds lean ground beef (or ground turkey)

1 egg, beaten

2 T milk

½ cup Italian seasoned bread crumbs

¼ cup ketchup

1 T Worcestershire sauce

1 small onion, finely chopped (optional)

Salt & pepper to taste

In large bowl, mix all together with your hands until well blended.  Pat into loaf pan. If you’re making mini meatloaves or meatloaf muffins, use a ¼ cup measuring cup for each loaf. 

For the sauce:

1 cup ketchup

1/2 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon apple cider vinegar

Mix all together and spoon over meatloaf.

 

Bake at 350 F for 45-60 minutes for mini loaves or muffins or 60 minutes for one 9x5 loaf.

Slow Cooker Cream of Pumpkin & Potato Soup

Nothing says fall is here more than pumpkins and sweet potatoes!  Since I was having a cozy meatloaf dinner, I didn't want to serve a cool salad but opted instead to serve a hot cream of pumpkin & potato soup!  I must say that it was delicious!   I wanted a bit more texture than the pumpkin puree would give so the combination of sweet & white potatoes came to the rescue.  This smelled divine as it cooked... imagine the house scented with pumpkin and spice from your slow cooker!  The end result was 5* as declared by my most valuable critic, hubby Ken. I'm thinking of several variations to this such as a bit of bacon for some smokiness or perhaps some green chilis for more spiciness... Stay tuned!  I forgot to snap a photo & we ate it all!  Next time I make this soup, I will post a photo.

Servings:  about 10

2  15-ounce cans pumpkin puree

2 sweet potatoes, peeled & diced

1 baking potato, peeled and diced

1 onion, chopped

2 stalks celery, chopped

4 cups vegetable broth (1 32-oz. carton)

4 cups chicken broth (1 32-oz. carton)

2 Tablespoons butter

½ teaspoon tumeric

 ½ teaspoon ground ginger

½ teaspoon allspice or cinnamon

1 Tablespoon sugar

½ - ¾ cups half & half or evaporated milk

Optional toppings:  sour cream and/or croutons

Mix all except half & half together in slow cooker and cook on low for about 8 hours.  Add cream to soup in slow cooker about an hour before serving.  Carefully use an immersion blender to puree the mixture for a smoother soup.  If you don’t have an immersion blender, cool the soup a bit, blend it in your blender,  and reheat.
Ladle it into bowls & top with sour cream and croutons! 

Simply Sauteed Green Peas & Onions

Tiny green peas are simplicity at it's finest (& most tasty!).  Since my entree was meatloaf, mashed potatoes and green peas are mandatory sides dishes!  Here's a simple saute recipe that I made.  Once again, you can make it  your own by omitting the onion, or adding mushrooms.

Servings: about 4

 (easily doubled for more servings)

Ingredients:

1 16-ounce package frozen green peas

½ onion, finely chopped

3 Tablespoons butter

1/3 cup chicken broth

Salt & pepper to taste

Directions:

Heat 2 Tablespoons of the butter in a sauté pan over medium heat.  When the butter is melted, add the onions.  Saute the onions about 5 minutes until they begin to caramelize.

Add the peas and chicken stock and bring to a boil.  Reduce heat, stirring often.  Cook about 10-15 minutes until stock is reduced and peas are hot (you don’t to overcook them & have mushy peas).

Add remaining Tablespoon of butter and salt & pepper to taste.

Yummy!

Southern Sauteed Corn

Corn is and always has been a family favorite!  Corn on the cob, creamed corn, corn pudding, corn souffle, and this recipe for souteed corn (some Southerners call it fried corn, but to me it's sauteed & not fried!).  Once again, this recipe is versatile; you can omit the onion and green peppers or add chili peppers or pimentos.  It will always bring a smile to your face!

I served this for my recent Hurricane Sandy meatloaf night dinner along with simple green peas & onions, chunky garlic mashed potatoes, and cream of pumpkin soup.   

 Servings: about 10

2 16-ounce packages frozen corn

1 8-ounce package bacon pieces

2-3 Tablespoons butter

1 small onion, chopped

1 green pepper, chopped

Salt & pepper to taste

Melt butter in large skillet over medium heat.  Place onion and green peppers in skillet and cook until tender, about ten minutes.

Add bacon pieces and corn.  Stir well and cook until tender, about 15-20 minutes.

Salt & pepper to taste.