Wednesday, November 19, 2014

Beef and Bean Soup

I hate when I thaw out something for dinner and then we don't need it.

That happened to me just the other night!

I thawed out ground beef,

with no idea of what I was going to do with it.

Then the Mr. figured out that he was the only one that would be home for dinner

and told me not to cook anything.

But I already had the meat thawed,

so the rational side of me said,

"Self, why not go ahead and make something that can be used for dinner in a night or two."

I didn't respond to myself,

because there's a point when self-talk becomes strangely . . .


While browning the beef,

I got out all of the ingredients for sloppy joes.

I don't really care for sloppy joes,

but the rest of the family likes them.

But while grabbing the final ingredient,

I decided I didn't want to make that and I would make soup.

After looking through the cabinet,

I grabbed a few cans of things and made this soup.

I had no idea if it would be something we would want to eat . . .

but as it turns out, my made-up soup was great for the cold night!

I like that this is "souper" easy and is great with chips or cornbread.

Beef and Bean Soup

1 lb. ground beef, browned
1 can refried beans (I used fat-free)
1 can rotel
2-3 TBSP taco seasoning*
1/2 can beef broth, if desired
sour cream
grated cheese
chopped onion
corn chips

Brown the ground beef in medium to large size sauce pan and drain off any fat that has cooked out.

Add the refried beans, rotel, and taco seasoning.  **If you don't have taco seasoning, add 1 1/2 tsp. chili powder, 1 tsp. cumin, and 1/2 tsp. garlic powder.  Stir to incorporate well.

If you like the thickness of it, heat until ready to serve.

If you prefer a bit thinner soup, add desired amount of beef broth.

Heat thoroughly.

Serve with sour cream, grated cheese, chopped onion, and corn chips.

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