Taco Soup

Ingredients:
1-2 lb. ground beef, browned
1-2 28 oz. cans of tomatoes, diced or very small
1-2 10 oz. cans of rotel tomatoes (you can use as spicy or as mild as you'd like)
2 cans of corn, drained
2 cans of black beans, drained
1 cans of kidney beans, drained and rinsed
1 cans of white beans (northern or navy), drained and rinsed
2 pkgs of hidden valley buttermilk ranch seasoning
1 pkg of taco seasoning

Preparation:
Mix all ingredients in a large stockpot. Bring to boil for about 10 minutes. Let simmer for an hour or so, or until flavors meld together.

**The longer you let it sit / simmer, the better it tastes.  Serve with tortilla chips, sour cream, and shredded cheese.

Southern Apple Crumble (Betty Crocker Recipe)

Filling

3 large apples, peeled, coarsely chopped (about 3 cups)  

1/2 cup granulated sugar 

1/4 cup packed brown sugar 

1 to 2 teaspoons ground cinnamon 

1/4 cup cold butter or margarine, cut into small pieces 

 

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

 Preparation

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.