Recipes, memories and random thoughts from my kitchen
Thursday, August 30, 2007
Slow Cooking Thursday for August 30
As you’ll quickly see, this can be made in less than half an hour on the stovetop. But I have often made this in the crockpot, and it works beautifully.
1 1/2 pounds ground beef (or use less -- even as little as 1/2 lb.) 1/2 cup chopped onion 1 can (28 oz.) crushed or diced tomatoes 1 can (14 oz.) kidney beans, not drained 1 can (17 oz.) whole kernel corn, not drained 1 can (8 oz.) tomato sauce 1 package taco seasoning 1 to 2 cups water Shredded cheddar cheese Crushed tortilla chips
Brown beef in large heavy kettle or Dutch oven; drain off any fat and add onions. Cook until onions are tender. Add remaining ingredients except cheese and chips; simmer for 15 minutes. Ladle into bowls; top with shredded cheese and crushed tortilla chips, to taste.
Yield: 4-6 servings.
This simple recipe has been a lifesaver for me so many times. Very often, after browning the beef and onions, I combine all the ingredients in a crock pot and cook the soup on low for several hours. This was a standby meal during the years our kids were at boarding school, when we had to eat quickly after church and then get the kids back to school on Sunday afternoons.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.