Soup makes for a meal — minus the fuss
The cooler fall weather is the perfect excuse to serve steaming bowls of hot taco soup.
I had bowls of crushed tortilla chips, shredded cheese and sour cream to complete the meal. Served with sliced, fresh french bread made for a delicious meal with very little fuss when guests arrived.
Pam’s Taco Soup
Serving size: 10
1 1/2 pounds ground beef
1 envelope taco seasoning mix
2 14 1/2-ounce cans whole kernel corn, undrained
2 15-ounce cans chili beans, undrained2 14 1/2-ounce diced tomatoes, with juiceCrushed tortilla chipsShredded cheeseSour cream In a large saucepan, cook beef over medium heat until no longer pink; drain Stir in taco seasonings, corn, beans and tomatoes. Cover and simmer 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls. Ladle soup over chips. Sprinkle with cheese and top with sour cream.
Apple Rum DumServing size: 91 cup sugar1 egg1 cup flour1 teaspoon cinnamon1/4 cup butter, melted2 cups diced apples1 teaspoon soda1/4 teaspoon salt1/2 cup chopped nutsButterscotch sauce:1/2 cup sugar1/2 cup brown sugar1/4 cup butter1/2 cup heavy (whipping) creamCombine all ingredients in one bowl; mix well. Mixture will be very thick. Pat into a 9-by-9-inch pan in a preheated 350 degree oven for 45-50 minutes. Serve warm with butterscotch sauce. To make the sauce, combine the sugar, brown sugar, butter and heavy cream in a saucepan. Bring to a boil. Serve ladled over Apple Rum Dum.
Fall Party Mix11 ounces pretzels10 1/2 ounces miniature peanut butter filled butter-flavored crackers1 cup dry roasted peanuts1 cup sugar1/2 cup butter1/2 cup light corn syrup2 tablespoons vanilla1 teaspoon baking soda10 ounces Halloween colored M&Ms18 1/2 ounces candy cornIn a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will be foamy). Pour over pretzel mixture and stir until coated. Pour into a greased 15-by-10-inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&Ms and candy corn. Cool completely. Store in air-tight containers.
GARY’S TIP: Instead of peeling new potatoes, carrots, and etc., to retain the valuable nutrition, use a wire chore ball to clean the vegetables.
FOOD FOR THOUGHT: Laughter is a tonic — try a dose.