We call this chili in our household. It's a great addition to a baked potato bar, turns into nachos on day 2, and is super easy to make (you can even freeze it)!
Taco Soup
In a large pot:
Brown 1 lb ground beef with 1 packet Taco Seasoning, drain excess grease
Add following and simmer for 20 minutes or more:
1 pkg ranch dressing mix
2 28oz cans diced fire roasted tomatoes (I love Muir Glenn brand)
1 can chili and lime Rotel
1 can cream corn (and sometimes some extra corn from a bag of frozen)
1 can dark kidney beans, drained
1 can white kidney beans (cannellini), drained
2 cans black beans, drained
2 cans pinto beans, drained
We like to top this like it's a taco... sour cream, shredded cheese, diced tomatoes, chopped cilantro. It's a lot of fun to serve buffet style, letting everyone top their own bowl. You can even make it vegetarian, or add TVP to stretch your meat.
Because I can keep the ground beef frozen and the cans always on hand, this is a go-to recipe, especially in the winter. I keep all the cans for a single batch tied up in a grocery sack in my pantry and I toss the empty cans back in the bag as I make the recipe for easy clean up.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, June 6, 2010
Thursday, May 27, 2010
Tom Ka Gai Soup
My favorite Thai dish. A yummy blend of creamy and lime, spicy and smooth. I could eat a whole bucket of it- and now I can make it instead of shelling out $7 for a measly bowl.
Tom Ka Gai Soup
16-20 oz chicken broth
16-20 oz coconut cream (might be labeled milk, read the label for a 70% or better fat content)
3/4 t salt
4-8 2" long pieces lemongrass, mushed some but still intact (so you can pick them out)
1 heaping t galangal (or ginger from a jar or sliced)
6-8 oz chicken, thinly sliced (cut while still partially frozen)
2 T lime juice
8 oz straw mushrooms, about half a can
1 large tomato, coarsely chopped
1/2 c cilantro, pulled from stems
chili powder/paste/peppers and ground black pepper to taste
Combine broth, salt, lemongrass, galangal and bring to a boil. Add chicken, coconut milk mushrooms and lime juice, return to a boil and add all other ingredients. The longer you simmer, the better it gets.
I love this served over steamed Botan Calrose rice.
Adapted from: http://importfood.com/recipes/tcsoupwithcomilk.html
Tom Ka Gai Soup
16-20 oz chicken broth
16-20 oz coconut cream (might be labeled milk, read the label for a 70% or better fat content)
3/4 t salt
4-8 2" long pieces lemongrass, mushed some but still intact (so you can pick them out)
1 heaping t galangal (or ginger from a jar or sliced)
6-8 oz chicken, thinly sliced (cut while still partially frozen)
2 T lime juice
8 oz straw mushrooms, about half a can
1 large tomato, coarsely chopped
1/2 c cilantro, pulled from stems
chili powder/paste/peppers and ground black pepper to taste
Combine broth, salt, lemongrass, galangal and bring to a boil. Add chicken, coconut milk mushrooms and lime juice, return to a boil and add all other ingredients. The longer you simmer, the better it gets.
I love this served over steamed Botan Calrose rice.
Adapted from: http://importfood.com/recipes/tcsoupwithcomilk.html
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