Taco Soup

(picture courtesy of stellasmom-ronda.blogspot.com)

This one has DEFINITELY become a favorite at our house! 

2 lbs ground beef

1 large onion, chopped

1 can of kidney beans

1 can of whole kernel corn, drained

1 can stewed tomatoes

1 can of Rotel tomatoes

1 pkg of taco seasoning mix

1 pkg of original hidden valley ranch dressing (dry)

2 1/2 c. water or more to make soup broth

Brown ground beef and onions in a large pan, drain fat. Add taco seasoning to beef. Add remaining ingredients and simmer for an hour or so. I usually add the other ingredients to a large pot while the beef is browning. Serve with shredded cheddar cheese, sour cream, and tortilla chips on the side. 

Easy Fish Tacos

6-7 tortillas (corn or flour)
8-10 fish fillets, battered and fully cooked (frozen store bought kind work if you don't know how to make them)
1 c. shredded cabbage
pico de gallo (below)
sauce (below)
feta cheese to taste
cilantro to taste


Sauce:
1/2 c. mayo
1/2 c. sour cream
1/2 bunch cilantro, chopped
2 tsp. diced jalapeno
1/2 tsp. cumin
1 tsp. cayenne
1 Tbsp. lime juice
salt & pepper to taste


Pico de gallo:
2 plum tomatoes, diced
2 Tbsp. FRESH cilantro, chopped
1 avocado, diced
dash salt
dash pepper
1 Tbsp. lime juice


For pico de gallo: Toss all ingredients together and let sit in the fridge for about 30 minutes.
For sauce: Mix all ingredients together until blended well.


Place a piece of fish into each tortilla shell and top with cabbage, sauce, pico de gallo, feta and cilantro.