Archive for October, 2009

Taco soup (take 2)


This taco soup was this week’s recipe in the cooking club I’m in. As soon as I saw it, I realized how similar it was to the other taco soup recipe I’ve made a few times, but I figured the changes were significant enough to go ahead and try this version. I’m glad I did! Because there were fewer canned items in this soup, it tasted much meatier, which Rick liked, and the taco seasoning was more prevalent. We also both liked the addition of the black beans. I’m not sure which recipe is my favorite, but this version is definitely a keeper!


1 lb. ground beef
2 cans corn, undrained (I used 3 cups frozen corn, with 2/3 cup water)
1 can black beans, undrained
1 can great northern beans, undrained
1 can kidney beans, undrained
1 packet taco seasoning (or 1/4 cup)
1 packet ranch dressing mix

Brown beef, drain fat if necessary. Combine all ingredients in the crockpot, and stir to combine. Cook on low for 6-8 hours. Serve with sour cream, cheese or tortilla chips if desired. Enjoy!

Total cost of meal: $7.20. Serves 5.

Shared at Eat at Home Cooks.

Comments (8)

Menu Oct. 25-31

Sunday: Sausage and mozzarella pasta bake

Monday: Chicken bruschetta bake 

Tuesday: Black bean and corn creamchiladas w/spanish rice

Wednesday: Taco soup

Thursday: Skyline coneys 

Friday: Rosemary chicken w/rice pilaf

Saturday: Halloween menu


Halloween menu
Mummy dogs
Chili cheese dip with Fritos, no-knead bread

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Menu Oct. 18-23

Sunday: Leftover Stromboli
Monday: Chicken pot pie
Tuesday: Cheeseburgers
Wednesday: Chicken bruschetta bake
Thursday: Beef stroganoff
Friday: Black bean tacos with feta

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Hungarian goulash

I was browsing through my Fix It and Forget It Lightly cookbook the other day, and was intrigued by this recipe. Until the Mexican goulash I made awhile back, I had never had (or really heard of) goulash before, so I thought it might be fun to tryanother version of the dish. Also, Rick and I needed an easy dinner tonight (with ingredients we already had on hand), and this seemed like the perfect fit.

This turned out to be a really good dish. It had a lot more flavor than I was expecting, and I love the texture of the onions. It was a very filling meal, especially when served over a bed of rice!


1 lb. ground beef, browned and drained
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
1 cup water
1/4 cup flour
1/4 cup cold water

Place beef in crockpot. Cover with onions.

Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, and 1 cup water. Pour over beef.

Cook on low for 5-6 hours.

Dissolve flour in 1/4 cup cold water. Stir into beef mixture. Cook on high for 10-15 minutes, or until slightly thickened.

Serve over noodles or rice. Enjoy!

Makes about 6 servings.

Shared on Dining with Debbie

Comments (3)

Menu Oct. 12-17

Sunday: Hungarian goulash
Monday: Turkey wraps w/soup
Tuesday: Gnocchi chicken skillet
Wednesday: Sloppy joes w/oven fries
Thursday: Penne w/vodka sauce
Friday: Stromboli
Saturday: Mexican casserole

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Cincinnati Skyline chili


Growing up near Cincinnati, I was raised on Skyline chili. Now that I’ve moved away from the area, there are, unfortunately, no Skylines where I live. But every now and then, I still get a huge craving for a 4-way, so I decided to try my hand at making the chili myself. While this recipe did not end up tasting exactly like Skyline, it was, in my opinion, close enough to satisfy my craving.

For those of you who are unfamiliar with Skyline, or Cincinnati-style chili, it is not your typical hearty chili. I prefer to eat the chili over spaghetti, and topped with lots of onions and cheese, but it is typically eaten one of five ways:

1-way: Chili only
2-way: Spaghetti topped with chili
3-way: Spaghetti, chili, and shredded cheddar cheese
4-way: Spaghetti, chili, cheese and red kidney beans OR chopped onions
5-way: Spaghetti, chili, cheese, beans AND onions.
Oh, and don’t forget the side of oyster crackers. 🙂

Sound delicious? Trust me, it is!

This recipe makes a lot … based on how many portions we divided up for the freezer, my best guess is it makes at least 14 servings. It’s a great freezer meal for nights when you just want a quick dinner. Just thaw, heat, whip up some spaghetti, and you’re all set! Or, use leftovers for Skyline Chili Pizza.


2 1/2 lbs. lean ground beef
15 oz. can tomato sauce
8 oz. tomato paste (1 1/3 cans)
5 tbsp. chili powder
2 1/2 tbsp. semi-sweet chocolate chips
1 tsp. cinnamon
1 tsp. allspice
1 1/2 tsp. salt
1 tbsp. distilled white vinegar
1 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. onion powder
2 tsp. steak sauce
4 cups water

1. Brown ground beef lightly on stovetop. (I wasn’t quite sure what this meant, but I just browned the beef until it was about 70% brown. It continues to cook in the crockpot.)

2. Combine all ingredients in crockpot. Stir well, and cook on low for 12 hours or longer.


Comments (26)

Menu Oct. 3-9

Saturday: Chicken wraps
Sunday: Skyline 4-ways
Monday: Cheeseburgers
Tuesday: French onion pasta 
Wednesday: Pork chops w/mashed potatoes
Thursday: White chili
Friday: Sausage loaf

Comments (1)

French dip


I got a craving last week for French dip subs, which is an odd craving for me. Usually, the type of food I crave is pasta! But this week it was different for some reason, so I added it to our menu. I have made French dip sandwiches in the crockpot before, but wanted to try a new recipe this time around (mainly because I didn’t want to have to buy a case of beer). While the first recipe I tried was good, this one was great! It definitely satisfied my craving for dinner last night, and I’m so glad we’re having leftovers tonight. You should definitely try it the next time you are craving French dip subs!


3 lb. boneless beef chuck roast
1 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. seasoned salt
1/4 tsp. pepper 
3 cups beef broth
1 bay leaf
1 garlic clove (I used 2) 

Place roast in bottom of slow cooker. Pour in beef broth. Top with seasonings. Cook on low for 8 hours.

Shred beef and place on hoagie rolls. Top with provolone cheese if desired, and serve with extra broth for dipping.

Comments (15)