Back to Blog
My Thanksgiving dinner was a sad tale! On Wednesday afternoon I had a dessert in the oven baking, when the timer went off, its wasn’t done so I gave it another 10 minutes, it still didn’t seem done on further investigation my oven didn’t seem very hot so I determined my oven was to put it bluntly dead. Luckily I have an electric roaster so I put my dessert in that to finish cooking, it did seem done but the consistency was off we each had a piece and I threw the rest out. I fixed our Thanksgiving ham in the roaster, that too wasn’t the same, I cooked the dressing in the crock pot which I have done before but it was dry. I even managed to over salt the green beans the only good part of our meal was the cranberry salad I had made. The good thing was we didn’t have that stuffed feeling we usually have after eating Thanksgiving dinner and of course a memory! I have decided I just wasn’t motivated this year my heart wasn’t in it!! The repairman is due to come today or tomorrow.
On to todays recipe, I am sharing a cozy taco soup, the recipe comes from Cindy Tonne, I like it better than chili, I hope that you will like it too.
1 # hamburger, browned and drained
1 medium onion, chopped
3 cans beans, any kind or a combination such as black beans, kidney beans or white beans, do not drain.
3 cans Ro-Tel diced tomatoes or 1 large can diced tomatoes and 1 can green chilies
1 can water
1 can Mexicorn, do not drain
1 pkg. taco seasoning
1 pkg. dry Hidden Valley Ranch dressing
Combine all ingredients, simmer 20 minutes to 1 hour. Makes 12-14 cups, Freezes well. To serve may top with grated cheese, sour cream and Fritos.
Have a great week and stay safe!