Taco Soup

I have found the time to once again grace you with my presence
and recipes!

The rainy season has started here in Seattle,
so that means I will be depressed and gloomy until May.

To help combat the winter blues I needed a little comfort food.
I tried a new recipe from my friend Margaret.
I have always planned on trying taco soup sometime, but never have before.

It was really yummy and even Eli loved it.I loved that we all got to top with with whatever we want.
I put everything in the crockpot and forgot about it, love it!
Give it a try, I know you will love it!

Taco Soup

1 can black beans
1 can kidney beans
1 can corn
1 lb. ground beef or turkey
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1 (28 ounce) can crushed tomatoes-(I used (2) 14 oz cans of diced tomatoes)

1. Brown meat and add 1/2 taco seasoning to meat.
2. Add all ingredients into crockpot, including second half of taco seasoning.
3. Heat on high for 4 hours.
4. Top with sour cream, grated cheese, lime, avocado, green onions, cilantro, whatever!

Taco Skillet

Sounds crazy, but taco's and pasta do go together.
This recipe actually comes from my Husbands Sister in Law, JayneAnne.

It is super easy and super thrifty.
Just top with anything that you would top your taco with.

1 lb. ground beef
½ cup chopped onion
1 packet taco seasoning
2 ½ cup water
2 cups raw macaroni

Brown meat with onion, when cooked drain hamburger. Add taco seasoning, water and raw hamburger. Bring to a boil, then reduce heat to medium/low and simmer for 8-10 minutes.

Philly Cheesesteaks

This is what we are having for dinner tonight, jealous? You should be. These are amazing, and super easy. This picture is from when we had them for dinner last week, and we are having them again this week, they are that good. And so easy to prepare. These days how much work it takes has a lot to do with how good the meal is for me. There was a bit of chopping, but I did it during nap time and I was amazed how quickly it went without 100 interruptions.

I love a good Philly Cheesesteak. There is an amazing restaurant in Michigan where my sister lives. I actually had my first Cheesesteak there at Big Johns, and I was in love. Once my Mom was visiting my sister and she actually got one, got a cooler and brought it home with her all the way to Idaho. For years no other has compared to Big Johns, until this recipe.

Heres a shout out to Our Best Bites, where this recipe came from. Those girls are amazing, check them out.

This recipe calls for a food processor, and I don't have one, but honestly it wasn't bad at all. I froze my steak for about an hour and a half before I sliced it, easy as can be. Just remember to slice thin. That is what will make it tender no matter what cut of meat you do. So with out further ado here is the recipe for the picture you have been drulling over.

Philly Cheesesteaks

1 lb. steak (you really can use any cut; since you're going to cut it up and season it heavily, there's really no need to splurge on a fillet mignon.)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone)
Salt and freshly-ground black pepper
Hot sauce -I didn't have hot sauce, and still super yummy!
4-6 Hoagie rolls

Slice bell peppers and onions . Set aside. Slice frozen meat . Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste. It's up to you, I didn't use any and I thought they were great. Slice buns and spoon steak mixture inside. Top with cheese and place under broiler (I used my toaster oven) for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy