When I was little my mom used to make lots of things that you had to put on top of noodles. I’m the youngest of eight and we had to stretch that food as far as it would go. It’s now a favorite that I’ve enjoyed for years and is super easy to make and takes less than 30 minutes to complete. You can make this with either ground beef or stew meat. If I’d had stew meat on hand I most certainly would have made it that way, but since I didn’t, improvising allowed me to used the ground beef instead. I believe that my kids wouldn’t have preferred it with the stew meat. I guess next I make it with stew meat, I’ll have to see if my theory is right and let you all know, until then here’s the recipe.
1 1/2 lbs. Ground Beef
1 8 oz. Container of Mushrooms, sliced
1/2 Onion, Chopped
1 Clove Garlic, pressed
1 10.5 oz. can Cream of Mushroom Soup
1 Cup Sour Cream
1 Package Egg Noodles (any width you prefer)
In a large skillet, brown ground beef until cooked through. Add onion and garlic and stir until onion is translucent. Add soup and sour cream, stir until well combined then let simmer until noodles are cooked through. Serve over noodles or just eat out of the pan, another thing I don’t do, promise.
What do you cook for the first recipe of your blog? The easiest thing you can think of, that’s what. *In walks Taco Soup.* I’ve been making this soup for years and it always surprises people when I tell them how it’s made, because it tastes like it should be much more complicated, but it’s not. Simply put, it’s a dump soup. You basically just open every can of beans and tomatoes in your cupboard and dump them into the soup pot. The results will make your guests think that you stood over your stove for hours, when in fact, it wasn’t more than 30 minutes. You’re Welcome.
1 lbs. Ground Beef
1 15.25 oz. can Corn
1 15.25 oz. can Black Beans
1 15.25 oz. can Pinto Beans
1 15.25 oz. can Tomato Sauce
1 28 oz. can Petite Diced Tomatoes
1 4 oz. can Chopped Green Chilies
1 Tbsp Dark Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Cumin
Salt and Pepper to Taste
1/2 cup Shredded Cheddar Cheese
1/4 cup Sour Cream
2 Tbsp fresh chopped cilantro
In a large soup pot, brown ground beef on medium heat breaking meat up into bite sized pieces. When ground beef is cooked thoroughly, add dark chili powder, garlic powder, onion powder, cumin and salt and pepper. Stir until spices are evenly distributed. Add corn, black beans, pinto beans, tomato sauce, petite diced tomatoes and chopped green chilies. Let simmer for 20 minutes or longer, stirring occasionally. Serve with cheddar cheese, sour cream, fresh cilantro and tortilla chips.
Note: The longer you let it simmer, the more infused the spices will become, so if you have the time, let that sucker simmer for an hour or more, stirring occasionally.