Taco Soup

My mother gave me this recipe that a friend of hers had shared. I changed their recipe a little because I think the ranch dressing mix that they added made it too salty. Also, they said to drain all of the canned beans & vegetables, then add water – this seemed ridiculous to me, so I don’t do it.

Servings: 4-6

1 lb ground beef, cooked
15 oz can corn, undrained
2 – 15 oz cans pinto beans, undrained
15 oz can diced tomatoes, undrained
4 oz green chiles, chopped
1 pkg taco seasoning
Cheddar or Jack cheese, grated
sour cream or plain yogurt

  1. Dump all ingredients in a large saucepan.
  2. Heat over medium heat until heated through.
  3. Serve topped with grated cheese and sour cream or yogurt.
  • I keep containers of precooked ground beef in my freezer. I use it still frozen – it will be ready by the time everything is heats.  If you don’t have this, you can cook the meat in the saucepan before adding everything else.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.

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Cheesy Herbed Frankfurters

I found this recipe and Creamy Onion Frankfurters in a magazine in the late 1970s, but neither recipe says where I got them.

Servings: 2-3

2 cups Monterrey Jack cheese, shredded
¼ tsp dried basil
¼ tsp dried sage
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp dried oregano
¼ tsp dried marjoram
3 large frankfurters (about 7″ long)
1 baguette, about 21″ long

  1. Mix cheese & herbs.
  2. Cook frankfurters as desired (broil, grill, boil). Cut each almost in half lengthwise.
  3. Cut baguette into 3 pieces.  Cut each piece almost in half lengthwise.
  4. Sprinkle half of the cheese mixture into the sliced baguette.
  5. Top with frankfurters, opening out flat.
  6. Sprinkle with remaining cheese mixture.
  7. Place on a baking sheet and heat in 375℉ oven until cheese is melted, about 15 minutes.