This is a recipe I received from a friend years ago and it has continued to be one of my favorite soups. It has also been a favorite at our anual “Chile and Soup Cookoff” at work. I used to cook it on the range and would have to simmer it for about an hour. Now I prepare it in the morning before leaving for work and put it in my Rival Crock Pot and it is ready when I get home.
1 lb ground beef
1 lb ground turkey ( I usually use all ground turkey)
1 pakage dry mix ranch dressing
1 package dry taco seasoning
1 can Rotel w/diced chilies
1 can whole corn
1 can homeny
1 can ranch style beans
1 can red or kidney beans
2 cans water
1 mediup chopped onion
2 minced cloves of garlic
cumin to taste
Brown meats and onion.
Drain and transfer to crock pot.
Add all other ingredients.
Cook on low 6-8 hours.
Condiments such as cilantro, cheese, sour cream, chopped tomatoes, and taco chips can be added to each serving.
Beef isn’t a regular part of our diet anymore, but every once in a while, especially if I find a good sale price, we indulge. The following is a pot roast recipe that I used to cook in my oven, but have found that the Rival crock potproduces a much more tender cut of meat. Even as I write this, one is simmering away in my crock pot, filling my kitchen with the mouth watering aroma.
1/4 cup flour
3 tbls cooking oil
5 lb bottom round roast (or any economy cut roast beef)
1 can cream of celery or cream of mushroom soup
1 cup white zinfandel wine
1 tbls worchestershire sauce
1 package dry onion soup mix
1 tsp browning sauce
2 tbls catsup
1/4 cup water
Heat oil in frying pan over medium high heat.
Dredge roast on all sides with flour and brown all sides of roast.
Place roast in crock pot.
Cover roast with remaining ingredients in order given.
Cook on low for eight hours or until desired tenderness.
Serve with mashed potatoes or rice. The gravy is ready. Add vegetables and salad to complete your meal.
