Ingredients:
·
1lb ground beef or chicken (can be made with a
vegetarian meat replacement)
·
1 large onion
·
3 x 15 and a ½ ounce cans of Mexican style chili
beans (undrained) – can’t get those around here so I just use white and red
kidney, sometimes pinto beans -whatever you fancy
·
15 ¼ ounce can corn, undrained
·
15 oz can tomato sauce
·
14 ½ oz can diced tomatoes (undrained) – I get
these with chili if I can to make up for not having flavoured beans
·
4.5 oz can chopped green chiles (or jalapenos)
·
1 ¼ oz envelope of taco seasoning mix (I use
hot)
·
1 oz envelope of ranch-style dressing mix
·
1 ½ cups water
toppings:
tortilla chips, shredded lettuce, chopped tomato, sour cream, shredded cheese, home-made salso
Method:
Cook beef and onions in dutch oven over med-high heat until
meat is browned and onions are tender, stirring until meat crumbles; drain.
Stir beans and next 7 ingredients into beef mixture; bring
to a boil. Reduce heat, and simmer, uncovered, 15 munutes, stirring
occasionally.Spoon soup into bowls; top with desired toppings.
Slowcooker:
brown meat etc. as above and then bung all ingredients in slow cooker
Serving Instructions - Naked IM Professional Style:
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