Taco Soup
Serves 10
- 1 lb ground beef
- 1 diced onion
- 1 green bell pepper, chopped
- 1 tsp veg oil
- 2 (15 oz) cans pinto beans
- 2 (15 oz) cans kidney beans
- 2 (14.5 oz) cans diced tomatoes
- 6 oz tomato sauce
- 1 (1.25 oz) package taco seasoning mix
- 1 (1 oz) package ranch dressing mix
Pre-make and freeze: Brown ground beef, onion, & green pepper in oil.
Add undrained beans and rest of ingredients. Bring to boil then simmer for 15 minutes.
Corn or tortilla chips, cheese, sour cream, guac
For serving 15: Use 2 lbs ground beef. Add 2 cans black beans and one can corn. Use 12 oz tom sauce.
Beef Skillet
Serves 5
- 1 lb ground beef
- ¾ cup chopped onion
- 1 can (15 oz) tomatoes
- 1 can (15 oz) kidney beans
- ½ cup uncooked rice
- 3 T chopped green pepper
- 1.5 tsp chili powder
- ½ tsp garlic salt
- ½ tsp salt
- ½ cup water
- Corn chips, shredded cheddar cheese, sour cream, guacamole
Premake & freeze: Brown ground beef & onion. Drain.
Stir in rest of ingredients. Bring to boil then simmer, covered for 20 minutes, stirring occasionally.
Veggie Soup
Serves 10-15.
- 2 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 40 oz vegetable broth
- 1 can black eyed peas
- 1 can corn
- 1 (12 oz) bag frozen mixed veggies
- 1 (12 oz) bag frozen vegetable soup mix
- 1 sweet potato, chopped
- 2 squash, chopped
- 1 zucchini, chopped
- 2 carrots, chopped
Simmer for a couple of hours.
Ranch Chicken
Serves 10 people
- 4 c. chix and 1 cup onion
- 2 pkt Ranch mix
- 1 red pepper & 1 green pepper, chopped
- 2 cans black beans, drained
- 1 can diced tomatoes
- 3 cups instant brown rice, 2 cups chix broth
- 6 people
- 3-4 chicken breasts (1 1/3 lb or ~2 cups)
- 2 tsp olive oil
- ½ red onion
- 1 packet Hidden Valley Ranch Mix
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 can black beans, drained
- 1 can diced toms
- 1.5 cup instant brown rice or quinoa
- 1 cup chix broth
- 1 cup grated cheddar cheese
Sauté chicken, onion, and ranch in oil & freeze. Stir in peppers, black beans, tomatoes, rice, and chicken stock. Bring to boil and cover. Simmer on low for 5 minutes or until chicken is done. Let stand, covered for 5 minutes or until liquid is absorbed. Top with cheese.
Fiesta Chicken
Serves 5
- 1 lb boneless chicken
- 1 onion, thinly sliced
- 1 green pepper, cut in strips
- 1 T cumin
- 1 tsp chili powder
- ½ can corn, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 can (6 oz) tomato paste
Pre-make & freeze: Cook chicken, onion, green pepper, and spices.
Add in rest of ingredients (the cans) and heat.
Spaghetti
Serves 5 people
- 1 box noodles (12 oz)
- 1 jar sauce
- ¼ c water
- 1 c diced carrots
- 1 1/3 lb ground beef
Black Beans & Rice
Serves 10
- 4 cups water, 2 cups rice
- 3 cans black beans, drained
- 1 can diced tomatoes
- 1 taco seasoning packet
White Chicken Chili
Serves 5-6
- Sauté 1 cup onion and 2 cloves garlic in 1 T. oil.
- Add 2 T lime juice, 1 tsp cumin, ½ tsp oregano.
- 3 cups chicken broth
- 1 11 oz. can shoepeg corn, drained
- 1 can great northern beans, drained
- 1 can butter beans, drained
Boil, reduce, simmer 20 minutes. Stir in 2 cups chicken. Simmer.
Chicken Chili
Serves 10
- Sauté 1 cup onion and 2 cloves garlic in 1 T. oil.
- Add 4 T lime juice, 2 tsp cumin, 1 tsp oregano.
- 6 cups chicken broth
- 1 11 oz. can shoepeg corn, drained
- 2 cans great northern beans, drained
- 2 cans butter beans, drained
Boil, reduce, simmer 20 minutes. Stir in 4 cups chicken. Simmer.
Recipes written by Joni Skogman