February 22, 2013
Dashing Through Tax Season
As in eating right, not hurrying, although I do a lot more of the latter. These days I am lucky if I get dinner on the table. My slow cooker has become my best friend. As a matter of fact, I bought a second, slightly smaller one. So far I have used it to cook potatoes for a side dish and it has worked great. Here is a recipe that is quick and easy, albeit EVERY INGREDIENT IS A PROCESSED FOOD. So I think I will save this recipe for tax season. Or for the next natural disaster to come our way that causes a power outage. It is modified from Fix It and Forget It.
Pantry Taco Soup
2 28 oz cans tomatoes (I used crushed tomatoes)
2 15 ox cans corn, undrained
4 cans beans, rinsed and drained (the recipe called for black beans, but I only had one can left so I used a can of black, garbanzo, kidney, and cannellini or white kidney beans)
1 packet taco seasoning mix
1 packet ranch dressing mix
shredded cheddar cheese, sour cream, tortilla chips
mix first 5 ingredients in a slow cooker heat for 4 hours on low (or put it on your stove and heat through)
serve with above fixings
Four hours is too short a cooking time while I am at work, but since today was errand day, and I have to drive people around tonight during the time I should be making dinner, four hours in the slow cooker is perfect timing. If we didn't have power I could easily heat this on the side burner of my gas grill.