2 cans crushed tomatoes, 14-1/2 oz
1 can tomato sauce
1 can Rotel
2 cans Ranch style beans
2 cans whole kernel corn
2 packages taco seasoning
2 lbs. ground beef
1 onion
salt and pepper
Mix all ingredients in large sauce pan.
Do not drain juices. Simmer on low for
about 2 hours, stirring often.
** Better if made in crock-pot**
Mix all ingredients and cook 6-8 hours on low.
Serve with crackers, tortilla chips,
or corn bread.
Mushroom Chowder
1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese
In Dutch oven, saute onion in butter until tender.
Add vegetables, salt, and pepper. Cover and simmer 15
to 20 minutes (until vegetables are tender).
Mix flour and water until smooth,
and stir into
vegetable mixture.
Add chicken stock and simmer 10 minutes.
Stir in milk and Parmesan cheese. Cover and heat (do
not boil).
Garnish each serving with additional
Parmesan cheese,
if desired.
YIELD: 6 to 8 servings
