Green Chile Soup with Ground Beef

2 pounds ground beef
1 large onion, diced
3 cloves garlic, diced
2-3 Tsp. Ground cumin
2-3Tsp. Dried oregano
Salt and pepper
48 oz. Chicken Stock
2 Cups water
1 (10 oz) can whole green chiles , rough chopped
5-6 potatoes, peeled, washed and cubed

Sour cream
Sharp Cheddar cheese

Brown ground beef with onions and garlic in a large pot. Add cumin, oregano, salt and pepper. Stir well. Drain excess grease. Add the chicken stock, water, green chiles and potatoes. Cook over medium heat, covered, until potatoes are fork tender.
Serve in bowls , top with a dollop of sour cream and cheese.

EASY TAMALE SOUP

I tasted this soup at my local H-E-B while grocery shopping and it was amazing! I love how it comes together so quickly because of the bottled soup starter and premade tamales. Of course you could always us homemade tamales and make your own soup base, but I love the ease of this quick mid week meal.

 

1 onion rough chopped

2 Tbsp butter

1 jar Tortilla Soup Starter

1 cup low sodium chicken broth

1 can Rotel

1 package tamales, any variety

1 can black beans, rinsed and drained

1 can corn, drained

shredded cheese

sour cream

 

 

In a large pot sautee the onion in butter until tender. Add the jar of soup, broth and Rotel to the pot. Stir and bring to a boil. Remove the husks from the tamales and cut tamales into bite-sized pieces. Add the beans and corn to the pot, stir and reduce heat to low. Add the tamales, stirring gently. Simmer, uncovered, 15-20 minutes.

 

Serve in bowls topped with cheese and sour cream! Enjoy

 

Meatloaf

3 pounds ground beef

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1 onion, finely diced

1 egg, slightly beaten

10 crackers crushed well

1 (15 oz) can diced tomatoes with onions celery and green peppers

2 (8oz) can tomato sauce

salt and pepper

Place all the ingredients, except the tomato sauce, in a large bowl. Mix well by hand. place on a foil lined baking sheet. Form into a loaf. Place baking sheet in 350 degree oven. Cook for 30 minutes. Remove from oven and top with tomato sauce. Return to oven and cook another 15-20 minutes or until done.

 

Stuffed Savoy Cabbage

For the Tomato Sauce (makes 3 cups)

1 can ( 28oz )whole peeled plum tomatoes, with juice

2 TBSP. extra virgin olive oil

1/2 red onion chopped

1/2 yellow onion chopped

3 garlic cloves , minced

1/8 tsp red pepper flakes

course salt

For the Stuffed Cabbage

course salt

1 large head savoy cabbage

1 pound ground chuck

1 pound ground pork

1 bag of boil in bag brown rice, cooked and cooled

1/2 red onion, finely chopped

1/4 cup chopped fresh parsley

1 TBSP paprika

1 tsp. dried oregano

Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about8 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely

Make the stuffed cabbage: Bring a large pot of salted water to a boil. Remove 10 to 12 leaves, and cook until  leaves are just tender, 1 to 2 minutes. Remove with a slotted spoon and drain. . Pat each leaf dry with paper towels. Select 12 large light-green leaves. Reserve remaining leaves for another use.

Preheat oven to 375 degrees.  gently stir together beef, pork, rice, onion, parsley, paprika, oregano and 1 tablespoon salt.

Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about  1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish

Spread sauce over stuffed cabbage leaves. Cover with  foil, and bake until cooked through and cabbage is tender, about 1 hour.

I have decided to jump in head first!

This has been a long time coming! I have been asked numerous times why I haven’t started a blog. Well here it is folks!

My life is hectic at times , I can’t always post pictures with every Recipe. Sometimes I forget, sometimes the kids dig in before I snap a picture and other times I may be too tired to even think about getting the perfect picture.

I hope I can offer enough to keep you interested and coming back!