Easy Weeknight Recipe 1: TACO SOUP
2 pounds ground beef
1 large onion, chopped
1 can pinto (or kidney) beans
2 cans chili beans
1 can whole kernel corn
1 can white corn
2 cans Mexi-corn
1 can stewed tomatoes – Mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. original Hidden Valley Ranch Dressing
Tortilla chips, shredded cheese, salsa, cilantro, sour cream, and other desired toppings.
PREPARATION: Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients (do not drain any of the cans) and simmer until warmed through (about 30 minutes). Alternately, put it in a crockpot to cook through the day or Instant Pot (7 minutes manual). When ready, serve in big soup bowls with tortilla chips, shredded cheese, salsa, and sour cream. (Note this recipe is flexible! If your family doesn’t like onions, don’t use them. Add whatever beans you like. Typically, I just use what’s in my cupboard. It’s the same with the corn and tomatoes. Sometimes if I don’t have Rotel, I’ll just throw in a can of green chilis for flavor. Some people serve it with cornbread instead of tortilla chips. You really can’t mess it up!)
Kid tip: My seven-year-old loves running the can opener and dumping all the ingredients into the pot.
Easy Weeknight Recipe 2: PORK VERDE
2 lbs pork, diced
2 15-oz cans tomato sauce
2 small cans diced green chilis
2 cups cheddar cheese shredded
PREPARATION Saute pork in vegetable oil over medium heat until cooked through. Drain oil. Add tomato sauce and green chilis. Gradually add in cheddar cheese until melted. Serve over cooked rice.
Kid tip: My kids love sprinkling the cheese on top and stirring it in until it melts. This tends to stick if not stirred, so the extra help is great!
Easy Weeknight Recipe 3: SHEET FAJITAS
4 chicken breast
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 small yellow onion
1 can Rotel tomatoes
Sour cream, grated cheese, cilantro, salsa or other desired toppings.
PREPARATION Preheat oven to 350 degrees. Cook chicken breast fully. (I use an Instant pot.) While chicken is cooking, slice peppers and onions. When chicken is done shred it and place it on the bottom of a sheet pan coated with cooking spray. Spread the peppers, onion, and Rotel on top. Drizzle with olive oil. Bake at 350 degrees for 20 minutes, until the peppers and onions are tender. Serve in tortillas with desired toppings.
Kid tip: This is a great meal to keep warm while you’re at soccer practice. Just cover with foil and keep on a low heat in the oven while you’re away. Our family loves to eat dinner together every night, and with easy meals like these kids can be a part of the process!