Geaux Saints! (only Matt will understand the irony of why I chose to spell Go that way).
Anyhow, what really matters to me on this momentous day in American football (that we have momentous days in sports I'll leave for another day), is the FOOD.
Not too many years back I made Rilda's Kickin' Chicken Corn Chowder for a Souper Bowl party and it won first place. I got a big (and I mean BIG) trophy and everything.
But today's soup is Taco Soup courtesy of Matt's Aunt Amy. We'll be having chips and queso and so dipping veggies as well. Mmmmmm.
Amy Brock's Taco Soup
2 lb. ground beef (or turkey)
1 chopped onion
2 pkgs dry Ranch Dressing
2 pkgs taco seasoning mix
3 cans chicken broth
2 cans black beans (drained and rinsed)
2 cans northern beans (drained and rinsed)
2 cans pinto beans (drained and rinsed)
2 cans Rotel tomatoes (mild if you need it!)
2 c. frozen corn
- Brown ground beef and drain off the grease.
- Add onion, Ranch and taco seasonings to the beef and mix well.
- Add broth, beans, tomatoes, and corn.
- Bring to a boil.
- Reduce heat. Stir and simmer for 30 minutes.
Serve it up!
Serve with freshly shredded cheese, Frito Scoops, and green onions. Sour cream makes this divine.
This is a large batch so if you'd like, set half aside to cool. Once cooled, put into a gallon freezer bag, lay flat, and freeze. To reheat, thaw and warm.
**Why cool it first? If you put this into the oven hot it will produce steam which will freeze as crystals**
Don't like meat?
This is a great vegetarian meal if you replace the chicken broth with vegetable broth and remove the beef. If you desire, Portabella mushrooms make a mean beef substitute!
Enjoy your Super Bowl Sunday!