For the record, I’m not turning A Fool of Myself into a food blog even though I’ve been sharing a lot of my recipes as of late. The reason for recipes on the blog are twofold: 1) People ask for recipes when you cook for them. At least people ask for my recipes, which must mean that my recipes are good. With the recipes on the blog, I can just send my friends to my blog. 2) I don’t always know what’s for dinner when I walk into the grocery store, so it’s a lifesaver to know that my recipes are here, and I can look them up on my phone from the cheese freezer.
Today’s recipe is my go-to recipe for having friends over for dinner. It can simmer in the crock pot all day while I work, the kitchen is cleaned up when company arrives, and it makes the best leftovers ever. Enjoy!
- 2 lb. ground beef, turkey, venison, pork or unmeat of your choice*
- 2 white onions, chopped
- 1 – 10 oz. can Rotel tomatoes
- 1 – 16 oz. can diced tomatoes
- 1 – 16 oz. can pinto beans, drained and rinsed
- 1 – 16 oz. can black beans, drained and rinsed
- 2 – 11 oz. cans white shoepeg corn
- 2 packages taco seasoning
- 2 packages Hidden Valley Ranch dress, original, dry
- 3 C. water
- 1-2 bags Frito’s corn chips
- 1-2 packages shredded cheese, Mexican or taco blends
- sour cream
- In a large skillet, brown and drain meat and half the chopped onion. If you’ll be simmering in crock pot, transfer to that now.
- Add tomatoes, beans, corn, seasonings, and water.
- Simmer at least one hour.
- Serve over Frito’s and garnish with remaining onion, cheese, and sour cream.
- I have added this recipe to DailyBurn.com, so I can have the nutrition information. Look for Sarah’s Santa Fe Soup. For one cup of soup — sans Frito’s and toppings — it’s approximately 156 calories.
- Makes 5 1/2 quarts or 22 cups, which serves 6-8 people, depending on appetites.