Taco CHOUP

I call this a CHOUP because it's a little thicker then a soup but not as thick as a chili. This can be made with beef or with chicken. It is relatively low in fat; especially the chicken version.

Ingredients
 2 poblano peppers or 1 small can diced green chilies
1 small onion, chopped
1 green bell pepper, chopped
1 lb of ground beef or 1lb diced chicken breast, uncooked
1 package spicy taco seasoning
1 package spicy ranch dip mix
1 14 oz can diced tomatoes
1 14 oz can black beans, drained
1 140z can pinto beans, drained
1 140z can corn, drained
1 carton beef stock or chicken stock
1 cup uncooked minute rice


If your using the poblanos, broil them in the oven or put on the grill and char them on all sides. Put the peppers in a bowl and cover with plastic wrap and set aside for about 5 minutes. This will allow them to steam so that the skin comes right off. After 5 minutes, peel peppers by taking a paper towel and wiping the skin off. Chop peppers. Saute onions, bell pepper and poblano (or canned chilies) for about 3 minutes. Add meat and sprinkle with half the package of taco seasoning. Allow meat to brown. Add tomatoes, all beans and corn. Add the rest of the taco seasoning and the ranch dip mix. Mix and add stock. If your using beef, then add beef stock vice  versa for the chicken. From here, you decide how thick or thin you would like your choup. Add water to thin out. Bring choup to a boil and then drop down heat to medium. Simmer for about 20 minutes. After 20 minutes add rice and simmer until rice is cooked. I like to put my BEST guacamole on top when serving.

Crockpot Macaroni

Ingredients

2 cups uncooked elbow macaroni

4 tablespoons (1/2 stuck) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

Boil the macaroni until tender. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.


******You can make the "fast" version of this by mixing all the ingredients and baking in the oven at 350 for 30-45 minutes.

White Lasagna

I was looking to make dinner one afternoon and had a bunch of mix-matched items that really didn't go together in the traditional sense. I started to think about what would make the most sense and would make the most food so I put together this "white" lasagna.

Ingredients
I package oven ready lasagna noodles
1 8 oz container softened cream cheese
1 regular can cream of mushroom soup
1 5 0z container of fresh spinach or 1 small package of frozen spinach thawed and drained.
1 can (12.5 oz) chicken breast chunks chopped into small pieces
1 small carton of sliced mushrooms
2 cups shredded mozzarella cheese
*1/8 tsp oregano
1/4 tsp garlic powder
1/2 tsp pepper
*small pinch of crushed red pepper flake

*Oregano is a very strong flavor. If you don't like it, just omit it. It won't make this dish any less tasty!!!
* I like a tiny hint of heat in everything I eat. If you don't, omit it.

Pre-heat oven to 425. In a large bowl, combine cream cheese, soup, spinach (fresh will wilt in the oven), chicken, mushrooms and one cup of the cheese. Mix together and add spices. Take a small amount of the mixture, about 1/4 cup and spread on the bottom of a casserole dish. Make one layer of noodles being sure to cover to edge. Spread enough mixture on top of these noodles so that they are covered but not "caked" with mixture. Repeat ending with mixture. Layer amount will depend on size of dish. Cover with remaining cup of cheese and cover with foil. Bake at 425 for about 60 minutes. During the last 5-10 minutes, remove foil so the cheese can bubble and brown.

Casseroles