Wednesday, December 1, 2010

Tina's Taco Soup

12 01 10_2814

I have 20 minutes till the school bell will ring here at my house and my precious lunch break will be no more.

I wanted to throw this up real quick though.

For most of us, winter is upon us.

It is cold.


Perhaps snowy even.

Your lips are chapped.

Your hair needs to be doused in fabric softener.

You put enough lotion on your hands to keep Avon in business for 50 more years.

Ok so this is my lot in life and I should maybe speak for myself.

With this weather comes the perfect time for soups, chili's, and stews to keep us warm.

I made this yesterday and just had a bowl of leftovers for lunch so I thought I would snap a photo and share this wonderful recipe with you all.

One of my fellow S.M.U.T sisters gave this to me years ago.

Gatlinburg Ladies 2010

This was taken at our annual Gatlinburg trip this year.

We have a thing for the big wooden cowboy statue I suppose.

Nothing like a group of ladies that you can be real and raw with enough to be challenged towards growth.

They know me.

The good.

The oh so bad.

And the sometimes very ugly.

They love me and accept me.

Yet pray for me and encourage me.

That's Tina in the green sweater.

The first friend I made when we moved to Tennessee 7 years ago.

My Tina Fey.

She shares my affinity for elf culture.

And the "Friends" years.

I heart her.

This recipe is SOOOOO easy you will feel like you are cheating on dinner.

And so delicious it should be a crime.

Taco Soup

1 lb. Lean Ground Beef (browned)
1 Can of Rotel
1 Can Diced Tomatoes (I prefer petite)
1 Can Whole Kernel Corn
1 Can Kidney Beans
1 Can Chili Beans
1 Can Tomato Sauce
1 Packet Taco Seasoning
1 Packet Ranch Dressing (powder)

Here's the beauty of this recipe folks. Cook your meat. Then open and dump! No draining!

You can add sour cream, cheese, and tortilla chips to top it off. My hubby like to also put jalapenos on top.

Your own little Mexican Fiesta in a bowl.

I personally cook my meat and then convert it all over into my crock pot so that I can leave it on low all day with no worries of scorching and such.


12 01 10_2814

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