Taco Soup

This is one of my favorite soups.  It's hearty and oh so flavorful, but the best part is that it's so simple to make.  Even kids like this soup because it has all the flavors of a taco.

This recipe came to me by way of an advertisement for a cookbook that showed up in the mail.  I never order cookbooks that way, but I will keep any recipe they share in order to entice me.  This was one of those recipes I saved and tried later.  If I had thought that all of the recipes in the cookbook would have been as flavorful and wonderful as this one, I would have ordered a copy!  This recipe was a winner from the start and it gets all 9's on the Melnarik rating scale.

I begin by combining the ground beef and onion in a Dutch oven and cooking it over medium-high heat.  As it cooks, I stir it occasionally, breaking up the meat.  When fully cooked, I drain off the fat and discard it.

To the meat I add the taco seasoning and the Ranch dressing mix.  Years ago, my first cooking teacher said it was best to add spices and seasonings directly to the meat so that it gets seared to it and is evenly distributed.  I was a good student and still do it that way today.

I thought I'd throw in a picture of the chili beans I use in this dish.  This brand has a great flavor and since 3 cans are used in this soup, it is a major contributor to the flavor of the final product.

After returning the heat to medium-high, I add to the seasoned beef and onions, the chili beans, stirring to combine.

I then add the tomatoes and tomato sauce, and stir to combine.

Next, I add the corn and the green chilies, again, stirring to combine.  

After stirring in the water, I bring it to a boil.  Then I reduce the heat and simmer it for 15 minutes.  During this time, I shred the lettuce and cheese and cut the tomatoes.

When it's ready to serve, this is how we like to top our soup.  We begin with the soup in the bowl.

We then top it with Fritos.  The recipe calls for corn chips, but the picture on the original showed Fritos, so that's what we use.  Any corn chip may be used.

Then we add some shredded sharp Cheddar cheese.

We follow that up with the shredded lettuce.  I know, I thought it was weird to add lettuce to soup, too.    Trust me, it just adds to the taco flavor of the soup.  I've served this to many people, who have tried it without the lettuce and then with it once I've convinced them and they say it's much better with it added.

Next on are some diced tomatoes.

The last ingredient is the sour cream.  I know you can hardly see the soup any more!  But, when you eat this all together, it truly has the flavor of tacos.

There aren't too many soups that are as flavorful as this one.  Plus, it's stick-to-your-ribs good!  Enjoy!

Taco Soup

1 pound ground beef

1 large onion, chopped

3 (15 ½ oz.) cans chili beans

1 ( 15 ¼ oz.) can whole kernel corn, undrained

1 (15 oz.) can tomato sauce

1 (14 ½ oz.) can diced tomatoes, undrained

1 (4.5 oz.) can chopped green chilies

1 ( 1 ¼ oz.) envelope taco seasoning mix

1 (1 oz.) envelope Ranch-style dressing mix

1 ½ cups water

Toppings:

Corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese

Cook beef and onions in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

Stir beans and next 7 ingredients into beef mixture; bring to a boil.  Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.  In the meantime, shred lettuce and cheese and chop tomatoes.

Spoon soup into bowls; top with desired toppings.

Kodiak Casserole

This is a casserole I've made for my family for years.  This recipe makes enough that I can freeze half of it for a later use.  I usually make it in the fall some time so if there is a need for a meal and I don't have time to cook, all I have to do is pull this one from the freezer.

I found this recipe on a flier included in my Taste of Home magazine many years ago.  My boys have always loved the flavor of this casserole, especially with the barbecue sauce and who doesn't love the melted cheese on top.  This hearty dish gets 8's and 9's on the Melnarik scale.

In a Dutch oven, I combine the ground beef with the chopped onions and bell peppers.  I cook this over high heat, breaking up the meat as it cooks and browns.

In the meantime, I slice the celery and add it to the pan along with the diced garlic, continuing to turn the mixture as it cooks and breaking up any large pieces of meat.  While that is cooking, I put some water in a large pot over high heat to bring it to a boil so I can cook the noodles (sorry, no picture).

Using a colander, I drain the meat mixture to remove all the grease.

I return the meat mixture to the pan and add the mushrooms, picante sauce, barbecue sauce, Worcestershire sauce and tomato soup (sorry, I took the picture before adding the soup).  I stir these ingredients together to mix thoroughly, and let it come up to a boil.

Once it comes to a boil, I reduce the heat and let it simmer until the noodles are ready.

Once the noodles are cooked according to the package directions, I drain them and add them to the meat mixture.

Looking at this picture is making my mouth water!  At this point, it's ready to transfer to the baking dishes.  Unless you have a very large baking dish, it won't all fit in one.

I put about half in a 9- x 13-inch baking dish.  This was then put into the oven and baked at 350° for half an hour until hot and bubbly.

The other half I put in a foil pan to cool and then freeze.  Whenever I get a call saying a family is in need of a meal, if I don't have time to prepare something fresh, I know I have this dish tucked away in the freezer.  I only need to add a salad, rolls and a dessert to serve a complete meal!

When the dish we were eating right away came out of the oven, I topped it with a generous amount of cheese and put it back in the oven to let the cheese melt.

With the wonderful smell in the kitchen, my family dug into their dinner so quickly, I didn't even get to take a picture of it on a plate!  Enjoy!

Kodiak Casserole

2 pounds ground beef

4 cup diced onions

2 garlic cloves, minced

3 medium green bell peppers, diced

2 cups diced celery

1 can (4 oz.) mushroom stems and pieces, undrained

1 can (10 ¾ oz.) condensed tomato soup, undiluted

1 jar (8 oz.) picante sauce

1 bottle (18 oz.) barbecue sauce

2 tablespoons Worcestershire sauce

4 cups medium egg noodles, cooked and drained

1 cup (4 oz.) shredded cheddar cheese

In a Dutch oven, brown ground beef with onions, bell pepper and celery; drain.  Add remaining ingredients except noodles and cheese.  Bring to a boil; reduce heat.  Add noodles, stirring to combine.  Transfer to baking dishes, cover and bake at 350° for ½ hour or until hot and bubbly.  Sprinkle with cheese; return to oven for 5 minutes to melt cheese.  

Baked Mostaccioli, Leon Salad & Bubble Loaf

For as many years as I can remember, when a birthday was coming up for one of my guys, I gave them the choice of me making one of their favorite meals or going out to dinner on their special day.  When the boys were younger, they always picked something they loved that I made.  In, I'd say, the past 5 years or so, they all have opted for going out to a sit-down restaurant.  We don't go to restaurants with servers very often, so it was always a nice treat and a good way to try new restaurants in our area.  My husband just celebrated his birthday, and I gave him the normal options expecting him to choose to go out to dinner.  I was extremely surprised when he asked if I'd mind cooking and proceeded to tell me exactly what he would like.  He chose Baked Mostaccioli, Leon Salad, and Bubble Loaf.  As much as I was looking forward to a night out, it was such a compliment for him to choose my cooking over restaurant fare!

My twin sister, Mary Gage, gave me this recipe for Baked Mostaccioli and it has been a family favorite for years.  This is one of my go-to recipes when I'm cooking for a family with a new baby, or where someone's had surgery, etc.  The original recipe called for ground beef only, but I kicked it up with 1/2 ground beef and 1/2 Italian sausage.  This recipe makes quite a bit as it sits higher than the top edge of my 9x13-inch dish.  It's hearty and quite flavorful.

Leon Salad is the perfect pairing with any Italian-style dish.  The actual salad doesn't have many ingredients, but the homemade dressing is what makes this special.  I asked Marcia Wrobbel for this recipe after tasting it at a work potluck over 30 years ago.  At that point, I still lived with my parents and had never gone grocery shopping.  I quickly learned that there is lettuce other than the "head lettuce" (iceberg) which we always used.  Also, one of the ingredients in the dressing is Parmesan cheese.  At that time the only Parmesan I was aware of came in a green can!  I was so excited to make this salad for my family, I did so the next time my mother made an Italian dish.  I had to confess to Marcia that it was awful, as it seemed as though there was sand in the salad.  She asked if I had used the "green can Parmesan."  After admitting that I had, she told me that Parmesan cheese is sold in a wedge, and was kind enough to tell me how to grate it properly on the bumpy side of the box grater!  Our family has never gone back to the green can!  I've served this salad many times throughout the years including for large functions.  The key here is to toss the salad with the dressing just prior to serving so the lettuce doesn't wilt.  It is best when tossed with the dressing, but I've also served the dressing on the side.

Bubble Loaf is another recipe that my sister, Mary, turned me on to.  She found it in the Apr./May '97 Taste of Home magazine.  It's super easy to make, you just have to allow enough time for the frozen bread dough to defrost and then after adding the herbs, it needs to rise before baking.  It is sooo worth it! My youngest son actually asked me to make 2 loaves for this meal!

These three recipes combined make for an Italian meal that won't soon be forgotten.  Enjoy!

Baked Mostaccioli

8 oz.mostaccioli                                        1 (4 oz.) mushroom pieces

1 lb. ground beef                                     ½ cup water

1 lb. Italian sausage                                1 tsp. salt

1 med. onion, chopped                             1 tsp. sugar

1 sm. green bell pepper, diced                 1 tsp. crushed dried basil

1 clove garlic, minced                              ¼ tsp. pepper

1 (28oz.) can diced tomatoes                   1 large bay leaf

1 (8 oz.) can tomato sauce                       16 oz. mozzarella cheese, shredded

1 (6 oz.) cantomato paste                         ½ cup grated Parmesan cheese

In a large pot, cook mostaccioli in a large amount of boiling water according to package directions; drain.  Meanwhile, in a Dutch oven, cook the ground beef, Italian sausage, onion bell pepper, and garlic until meat is browned and vegetables are tender.  Drain off fat.  Stir in undrained tomatoes, tomato sauce, tomato paste, undrained mushrooms, water, salt, sugar, basil, pepper and bay leaf.  Bring to a boil; reduce heat.  Cover; simmer for 30 minutes, stirring occasionally.  Remove bay leaf.  Stir in cooked mostaccioli.  Place half of this mixture into a 9x13-inch or 3-quart casserole dish.  Sprinkle 2/3 of the mozzarella cheese on top; add the remaining meat mixture.  Sprinkle with Parmesan cheese.  Cover with foil and bake at 350° for 35 minutes or until heated through.  Remove foil; sprinkle remaining mozzarella cheese on top and return to the oven for 5 minutes to melt the cheese.  Let stand 5 minutes before serving.

Leon Salad

Salad

            2  bunches romaine lettuce, finely torn

            1/4 lb. Italian salami, cut julienne

            1/2 lb. mozzarella cheese, shredded

            1 can (15 oz.) garbanzo beans, drained

Dressing

            1/2 cup vegetable oil

            4 Tbsp. white wine vinegar

            2 tsp. dry mustard

            1 tsp. salt

            1 tsp. pepper

            1/2 cup finely grated Parmesan cheese (not Kraft in the green can!)

In a large bowl, toss all salad ingredients.  In a small bowl, whisk together the dressing ingredients*.  Pour dressing over salad and toss.  Serve immediately.

Helpful hint:

I use a Tupperware shaker cup to mix the dressing ingredients.  Then if I’m taking this recipe to a party, I take the salad fixings in a large Tupperware bowl and the dressing in the shaker cup.  Just before serving I shake the dressing, add to the salad and toss.

Bubble Loaf

1/4 cup butter, melted

1 Tbsp. dried parsley flakes

1 tsp. garlic powder

1/4 tsp. garlic salt

1-1 lb. loaf frozen bread dough, defrosted  (I use Bridgford brand)

In a very small bowl, combine seasonings with butter.  Pull off 1/2-inch ball size pieces of dough, dip in butter/herb mixture and place in a loaf pan.  Set in a warm place for 45 minutes or until loaf doubles in size.  Bake in a preheated 350 degree oven for 30 min. or until golden brown.  Invert on a plate to serve.   

Heart-Shaped Mexican Pizza

We typically don't go out to dinner on Valentine's Day, as the restaurants are usually crowded so the wait is long.  Each year I try to make something where I can cut something into a heart or decorate the meal with hearts.  This year, I found a recipe on Pinterest for a Mexican Pizza.  It originated at allrecipes.com and was called Jimmy's Mexican Pizza.  I doubled the recipe to have enough for my family.  The recipe is printed below.

The recipe calls for 10-inch (medium - soft taco) tortillas.  I turned a heart-shaped plate upside-down on top of each tortilla and used a sharp knife to cut them into hearts.  Two tortillas are needed for each pizza.  Instead of using a pie plate for each one, I put them on a foil-lined baking sheet.  I used the Reynolds Non-stick Aluminum Foil.

While I had the ground beef, onions, garlic, and spices cooking in a large saucepan on the stove, I spread each tortilla with the refried beans.

When the meat mixture was ready, I applied a layer on top of the beans.

Next I put another tortilla on top of that and put the baking sheet in the pre-heated oven at 350 degrees for 10 minutes.  While that was in the oven, I cut my tomatoes and green onions.

Once out of the oven, I added a layer of salsa.  Our salsa of choice is Chachi's Salsa Pico de Gallo (medium heat).  

The recipe calls for Monterey Jack and Cheddar cheeses, but I opted for the pre-shredded Mexican cheese blend.  This was added on top of the salsa.

Next I put on the chopped tomatoes and green onions.  Back into the oven for another 5 minutes to melt the cheeses.

I served each one on a cute heart-shaped plate.  Believe me, they tasted as good as they looked.  Although I usually follow a recipe exactly the first time I try it, I did omit the diced jalapeno (we got enough heat from the salsa) and I may have used more cheese, tomato and green onion than the recipe called for, because I know my family's tastes.  This is definitely something I would make again, although I probably won't always take the time to make it heart-shaped. Enjoy!

Mexican Pizza

Ingredients

·       1/2 pound ground beef

·       1 medium onion, diced

·       1 clove garlic, minced

·       1 tablespoon chili powder

·       1 teaspoon ground cumin

·       1/2 teaspoon paprika

·       1/2 teaspoon black pepper

·       1/2 teaspoon salt

·       1 (16 ounce) can refried beans

·       4 (10 inch) flour tortillas

·       1/2 cup salsa

·       1 cup shredded Cheddar cheese

·       1 cup shredded Monterey Jack cheese

·       2 green onions, chopped

·       2 roma (plum) tomatoes, diced

·       1/4 cup finely chopped jalapeno peppers

·       1/4 cup sour cream (optional)

Directions

1.     Preheat the oven to 350 degrees F (175 degrees C).   Coat 2 pie plates with non-stick cooking spray.

2.     Place beef, onion and garlic in a skillet over medium heat.   Cook until beef is evenly browned.   Drain off grease.  Season the meat with chili powder, cumin, paprika, salt and pepper.

3.     Lay one tortilla in each pie plate, and cover with a layer of refried beans.   Spread half of the seasoned ground beef over each one, and then cover with a second tortilla.   Bake for 10 minutes in the preheated oven.

4.     Remove the plates from the oven, and let cool slightly.   Spread half of the salsa over each top tortilla.   Cover each pizza with half of the Cheddar and Monterey Jack cheeses.   Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

5.     Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted.   Remove from the oven, and let cool slightly before slicing each one into 4 pieces.