The slow cooker/crockpot is easily one of my favorite appliances. I love setting it up, going to work and coming home to a ready meal. This Taco Soup recipe is the next one I’m going to try. Emilie sent it in and told me it is a family favorite. She suggests serving it with corn chips, and a dollop of sour cream. This beef stroganoff is one of my family favorites. Enjoy and have a great week.
Taco Soup
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix
Directions: In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Beef Stroganoff
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water, or more as needed
1 (1 ounce) package dry onion soup mix
1 pound cubed beef stew meat
4 ounces cream cheese
Directions: Wisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on High for 1 hour. Reduce setting to Low and cook until beef is tender, 2 to 3 more hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth. Serve over buttered noodles or rice.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456,Houlton, Maine 04730.
