Amy Hanten, "The Cooking Mom" made Taco Soup and Layered Mexican Taco Dip. For more of Amy’s easy, family-friendly recipes, visit www.thecookingmom.com.
TACO SOUP
Ingredients:
2 pounds ground beef or ground turkey
1 medium yellow onion
1 green pepper, finely diced (optional)
1 packet (1.25 ounces) taco seasoning
1 packet (1 ounce) dry ranch dressing mix
1 can (28 ounces) diced or crushed tomatoes
1 jar (16 ounces) salsa
1 can (4 ounces) diced green chiles
2 cups chicken stock
1 can (15 ounces) ranch style beans
2 cups frozen or 1 can (15 ounces) whole kernel corn, drained
Directions:
In a large soup pan brown the beef (or turkey) with the onion and pepper until beef is crumbly and no longer pink. Drain any grease. Add next 7 ingredients. Simmer for 15-25 minutes. If soup needs more broth add a little water or chicken stock. Serve with your favorite taco fixings and tortilla chips for dunking.
LAYERED MEXICAN TACO DIP
Ingredients:
1 can (16 ounces) refried beans
1 package (1 ounce) taco seasoning mix
2 tablespoons water
1 package (8 ounces) cream cheese, softened
1 can (4.5 ounces) chopped green chiles
1 1/2 cups thick and chunky salsa
3 to 4 cups shredded lettuce
2 to 3 cups shredded Cheddar or Mexican cheese blend
1 can (2.25 ounces) sliced ripe olives
2 cups seeded and diced tomatoes
1/2 cup chopped green onions
Directions:
In medium bowl, mix refried beans and taco seasoning mix and water. Spread mixture on large platter. In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture. Top with salsa, lettuce, cheese, olives, tomato and scallions. Refrigerate until serving time. Serve with tortilla chips.
