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Kaci@Ellyphant & Kelli@Gohn Crazy
Oops! Almost forgot what day it was! This is a recipe that I haven't made myself, but a friend made for me and I will be making soon. It was delicious!! Enjoy!
Santa Fe Soup
1 large onion
2 large cans diced tomatoes
2 cans white corn
1 can pinto beans
1 can black beans
1 can kidney beans
2 envelopes taco seasoning
2 envelopes ranch dressing mix
1 cup water
Optional: 1 lb cooked ground beef or chicken
Shredded cheese (topping)
1 cup sour cream (topping)
1 tsp ranch powder
Sauté onion in a very large pot until soft. Add entire contents of cans, and all other ingredients up to the water (reserve a small amount of ranch dressing mix for topping if desired) and simmer for at least 2 hours, or until beans are heated through and soup is hot. Mix reserved ranch powder with sour cream for topping. This recipe makes a lot, but it can be frozen and reheated easily. Top with shredded cheese and ranch sour cream.
***I topped with the shredded cheese, but passed on the sour cream as I personally am not a fan. It was great. The soup has a kick which is wonderful. I don't know that it would pass the kid test (spice or no spice) for us so I say the more kick the better. :) Delicious!
***Picture is awful as taken with my cell, but bad picture is better than no picture in my book so there you have it. ;)
Cheese Muffins
1 stick butter
4 oz sour cream
8 oz shredded sharp cheddar
1 cup self rising flour
1 TBSP freeze dried chives
Preheat oven to 375. Melt butter in a large saucepan. Stir in cheese, mix well, and let cool for 2 minutes. Add sour cream and chives. Gradually stir in flour. Fill mini muffin cups 2/3 full, and bake for 10-12 minutes, until lightly browned around edges. Makes 24 mini muffins.
*** The ones that my friend made omitted the chives. I think I would make them the same way. They were yummy, kid-friendly, and went perfectly with the soup.
1 large onion
2 large cans diced tomatoes
2 cans white corn
1 can pinto beans
1 can black beans
1 can kidney beans
2 envelopes taco seasoning
2 envelopes ranch dressing mix
1 cup water
Optional: 1 lb cooked ground beef or chicken
Shredded cheese (topping)
1 cup sour cream (topping)
1 tsp ranch powder
Sauté onion in a very large pot until soft. Add entire contents of cans, and all other ingredients up to the water (reserve a small amount of ranch dressing mix for topping if desired) and simmer for at least 2 hours, or until beans are heated through and soup is hot. Mix reserved ranch powder with sour cream for topping. This recipe makes a lot, but it can be frozen and reheated easily. Top with shredded cheese and ranch sour cream.
***I topped with the shredded cheese, but passed on the sour cream as I personally am not a fan. It was great. The soup has a kick which is wonderful. I don't know that it would pass the kid test (spice or no spice) for us so I say the more kick the better. :) Delicious!
***Picture is awful as taken with my cell, but bad picture is better than no picture in my book so there you have it. ;)
Cheese Muffins
1 stick butter
4 oz sour cream
8 oz shredded sharp cheddar
1 cup self rising flour
1 TBSP freeze dried chives
Preheat oven to 375. Melt butter in a large saucepan. Stir in cheese, mix well, and let cool for 2 minutes. Add sour cream and chives. Gradually stir in flour. Fill mini muffin cups 2/3 full, and bake for 10-12 minutes, until lightly browned around edges. Makes 24 mini muffins.
*** The ones that my friend made omitted the chives. I think I would make them the same way. They were yummy, kid-friendly, and went perfectly with the soup.
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