disclaimer


As I was cleaning up my mess this morning after making my favorite sweet butter waffles , I listened to my husband telling me what a great cook he thinks I am {blush}.

I am not half bad.
I can follow a recipe.
I can figure out substitutions.
I can double or cut in half accordingly.
I, however, am not a chef.
I do not come up with exotic creative concoctions.
I cook what my family will eat.

As the kids have gotten older, we eat less macaroni & cheese and more foods adults enjoy. Teenagers will even eat sushi voluntarily. Imagine!

Figuring I don't have enough to do I started another blog to devote just to food pictures, recipes and experiments, of which there probably won't be many.

Sit back, share & enjoy!

Sunday, October 11, 2009

Taco Soup


INGREDIENTS


2 pounds ground beef
1 onion, chopped
1 (10.75 oz.) can tomato puree
1 (15 oz.) can tomato sauce
1 cup water
1 cup beef broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 can mild green chiles
1 package taco seasoning mix
salt, pepper & garlic powder to taste


DIRECTIONS

In a medium stock pot brown beef and onion, drain grease if needed.  Season.

Add tomatoes, tomato sauce, water, beef broth, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 15 minutes.  Add chiles cook until heated thru.

Top with cheese, corn chips, sour cream, cilantro, avocado, olives and lime juice.
whipped up in the kitchen by

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