Taco Junk

Taco Junk
1 lb ground turkey or beef, browned
1 onion chopped
1 can of corn
1 can great northern beans, drained and rinsed
1 can of black beans, drained and rinsed
2 pkgs dry ranch dressing mix
1 can Rotel diced tomatoes and green chilies
1 (16 oz) jar of salsa
1 t. chili powder
1 t. cumin
1 t. garlic powder


Brown meat and onion together. Mix all remaining ingredients together. Place in a crock pot and cook on high for 4 hrs. Serve with chips , taco salad style, burrito style, or on tostados. Can also add brown rice or barley.

Submitted by Kristina

Vegetable Beef Soup

2 lb. roast cut into bit-sized pieces, or 2 lbs. stewing meat

15-oz. can corn

15-oz. can green beans

1-lb. bag frozen peas (I like a little bit less)

40-oz. can stewed tomatoes

5 beef bouillon cubes

Tabasco to taste

2 tsp. salt

1. Combine all ingredients in slow cooker. Do not drain vegetables.

2. Add water to fill slow cooker to within 3 inches of top.

3. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.

Frozen directions:

Defrost soup until you can break into big chunks. Place in crockpot and add 4 cups water. Cook on low 8-10 hours.

Pasta Fagioli

1 lb Ground Beef
1 sm onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic
2 14.5 ounce cans diced tomatoes
1 15 ounce can red kidney beans
1 15 ounce can great northern beans
1 15 ounce can tomatoes sauce
1 12 ounce can tomatoes juice (v8)
1 TBSP Worcestershire
1 cup water
1 1/2 tps salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 thyme
dash of cayenne pepper
1 cup pasta

Brown ground beef in large saucepan over med heat.
Drain. Add onion, carrot, celery and garlic. Sauté for 10 mins. Add remaining ingredients except pasta. Simmer 1 hour. Add pasta.
Simmer additional 10 mins before serving.
Makes 6-8 servings.

(Submitted by Staci Roylance)

White Chicken Chili

White Chicken Chili
1 t canola oil
1 c chopped onion
1/2 c chopped celery
1 t minced garlic
1 1/2 lbs chicken- cubed
1 (4oz) can green chilies
1 T chili powder
1 t dried oregano
1 t ground cumin
1/2 t salt
1/4 t cayenne pepper
30 oz can Great Northern beans, drained
1 T dried cilantro
4 c chicken broth


Assembly Directions:
In a large stockpot over medium high heat, combine oil, onion, celery, garlic, and chicken. Cook, stirring constantly for 5 minutes. Add green chilies, chili powder, oregano, cumin, salt, and cayenne pepper. Cook, stirring 2 minutes. Add chicken broth, beans, and cilantro, bring to a boil, reduce heat to medium and simmer for 15 minutes. Remove from heat and allow to cool.
Freezing Directions:
Put in gallon size ziplock. Double bag soups! Seal, label, and freeze.
Serving Directions:
Thaw overnight in the refrigerator. Heat the soup in the microwave or on low on the stovetop until heated through. Garnish with cheese and sour cream and serve with tortilla chips.

Turkey Pumpkin Chili

1 pound ground turkey
1 T minced garlic
Garlic powder to taste
2 (14.5oz) cans Chili Beans
2 (14.5oz) cans Pinto Beans
2 (14.5oz) cans Black Beans
1 large can pure pumpkin (not pumpkin pie mix)
1 packet chili seasoning (or more to taste)
Chopped fresh onions to taste
Brown the ground turkey with minced garlic and garlic powder.

Put all ingredients in crock pot and let simmer at least an hour, but longer is better. Top with cheddar cheese and sour cream- enjoy!
*The recipe I was given also included 1 tube of soyrizo (which I didn’t do because I don’t even know what it is) But if you would like to add it, incorporate it as you are browning your turkey.
　

Freezer Vegetable Soup

Ingredients

• SOUP BASE:
• 1 quart chopped fresh tomatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill weed
• 2 cups diced cooked potatoes

Directions: Combine soup base ingredients in pot; bring to a boil over medium heat. Reduce heat; cover and simmer for 45 minutes. Cool. May be frozen for up to 3 months.

• To prepare soup: Thaw soup base in the refrigerator. Transfer to pot, add 1-2 cups water; simmer for 30-40 minutes.

It has been my experience that potatoes don’t freeze well, however this recipe calls for potatoes. If you make the soup and it is nasty, give me a call and I will order you a pizza. :)

Taco Soup

1 1/2 lbs. Hamburger
1 can Pork and Beans
1 pkg. Taco Seasoning
1 can Cream of Mushroom Soup
1 can Tomato Soup
1 can Beef Broth
1 1/2 cans Water

Brown meat and add seasoning. In a separate pot heat cream of mushroom soup, tomato soup, beef broth and water, mix well. Add meat and pork and beans, and let simmer for 15 minutes. Top with cheese and fritos.

New England Chili

Brown:
1 ½ lbs. lean ground beef

Add:
1 large chopped onion
1 cup diced celery
4 cups shredded cabbage

Brown slightly. Add ½ cup water and simmer for ½ hour.

Add:
3 cans pinto beans
1 large can tomatoes
1 tsp. salt
1 pkg. chili seasoning

Simmer 1 – 2 hours. Stir often to prevent scorching.

From frozen - reheat in crock pot or stovetop.

Santa Fe Cheese Soup

1 lb. Velveeta cubed
1 lb. ground beef (browned with onions and minced garlic) drained
1 can (or 2 cups) corn
1 can black beans with liquid
1 can diced tomatoes with green chilies with liquid
1 can stewed tomatoes with liquid
1 envelope taco seasoning

Combine all ingredients. Put in freezer bag and freeze. To serve; thaw and place in a greased crock pot. Cover and cook on high 3 hrs or on low for 4-5 hrs. If you want to put it in the crock pot frozen that's fine just increase cooking time. Can serve with corn chips and garnish with sour cream.