Taco Soup

1 lb. lean ground beef
1 small onion, chopped
2 cans diced Rotel
1 can black beans, undrained
1 can kidney beans, undrained
1 C frozen corn
1 envelope Ranch Dressing mix
1 envelope dry taco seasoning mix

Toppings: grated cheese, sour cream, tortilla chips


Brown beef with onion until done; add to crock pot along with remaining ingredients (except for toppings). Cook on low 4-6 hours.

From Fix It and Forget It Cookbook. This is a big favorite in our house.

Salsa Chicken

4-6 frozen chicken breasts
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn

Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.

Jiffy Spanish Rice

1 lb. lean ground beef
small onion, chopped
1 (28-ounce) can diced tomatoes
2 T chili powder
1/2 tsp salt
1/2 tsp pepper
1 C instant long-grain rice, uncooked
flour tortillas

Garnish: pimento-stuffed olives, sour cream, grated cheese

Brown beef in skillet with chopped onion, drain. Add tomatoes and next 4 ingredients, stirring well; bring to a boil. Add rice; cover, reduce heat, and simmer 5 minutes or until rice is tender.
Garnish with sliced green olives (if desired). Scoop into flour tortillas.


This recipe is from Southern Living Easy Weeknight Favorites cookbook. This makes a quick easy meal, especially if you like a bit of spice.

South of the Border

2 lbs. lean ground beef
small onion, chopped
1 can diced Rotel
1 can Cream of Mushroom soup
1 can Ranch Style beans

grated cheese
tortilla chips

Brown beef in skillet with chopped onion. Add Rotel, soup and beans; simmer until heated through (about 20 minutes).

Serving options:
as a dip with chips
scoop into flour tortillas for a burrito
over tortilla chips, lettuce and tomato as a taco salad.

Chicken Sopa

4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can chopped green chiles
3-4 handfuls tortilla chips, crushed
8 oz. sour cream
1 C grated cheddar cheese

Boil and dice chicken. Mix chicken, soups, green chiles, sour cream and crushed tortilla chips. Pour in casserole dish and bake at 350 degrees for 30 minutes. Top with grated cheese and continue baking 5-10 more minutes, or until cheese is melted.

Chicken Sopa is mildly spicy, easy to make and tastes delicious. This can be eaten like a casserole or scooped up with chips like a yummy dip. I serve it with a big salad and salsa. My friend Kim shared this recipe with me. It was one of her favorites growing up, and now it's one of ours too!