1 ½ lbs hamburger, browned
2 (15 oz) cans kidney beans
2 (30 oz) and 1 (16 oz) can chili beans
2 (11 oz) Campbell's Tomato juice
1 (14oz) can diced petite tomatoes
1 ½ pkgs. McCormick's chili powder
combine all ingredients and simmer for 45 minutes.
Melanie P
(a dump recipe)
Brown 1 lb. hamburger and 1/2 cup chopped onion
(the hardest part is done:)
Add:
1 16oz. can tomatoes
1 16 oz. can kidney beans
1 16 oz can corn
1 4 oz. can diced chilies
(add a little until desired "hotness")
1 8 oz. can of tomato sauce
1 pkg of taco seasoning
Simmer 15 minutes or longer. Serve in a bowl over corn chips topped with grated cheese and sour cream.
Julie D
1 can (15 oz) chili with beans and meat
1 can (15 oz) whole kernel corn, with liquid
1 can (14 ½ oz) diced tomatoes, with liquid
1 can (8 oz) tomato sauce
1 can (15 oz) black beans, with liquid
1 ½ to 3 tablespoons dry taco seasoning mix
Combine all ingredients in a slow cooker. Cover and cook on low heat 6-8 hours. Serve over Fritos with shredded cheese on top. (This can also be made on the stove top—just combine all ingredients and let simmer about 15-20 minutes.)
Leslee B
1 can cream of chicken soup
1 can chicken broth
1 c. water
2 Tbsp. taco seasoning or chicken taco seasoning
1 large can of chicken
1 small can of chicken
1 can corn
1 can black beans
1 can diced tomatoes
1 can chopped green chilies
2 Tbsp. minced dried onions
1 tsp. chili powder
1 tsp. cumin
Mix all ingredients in a crock pot and cook on low for 5-6 hours or high for 3-4 hours. Just before serving you can mix in sour cream, chopped green onions or cilantro and serve with tortilla chips. Fresh ingredients can be substituted for all the ingredients. This is a great soup to use up food storage items.
Melanie C
1 C. melted butter 1 1/4 C. cornmeal
1 1/3 C. sugar 2 3/4 C. flour
2 C. buttermilk* 1 1/2 tsp. baking powder
4 eggs 1/2 tsp. baking soda
1 tsp. salt
Mix butter, sugar, buttermilk, eggs, and salt.
Add remaining ingredients and mix well.
Bake in greased 9x13 pan at 375 degrees for
about 35 minutes, until light brown on top.
*To make your own buttermilk, add 1 Tbs
lemon juice or vinegar to 1 C. of milk.
Alison B
In a large pot combine:
2 c water
2 (14 oz) cans chicken broth
1 tsp lemon pepper
1 tsp cumin seeds
Bring to a boil and add:
4 skinless, boneless chicken breasts
Reduce heat and simmer for 30 minutes.
Remove chicken, cut into bite-size pieces and return to pot with broth.
In a small skillet over medium heat saute:
1 tsp olive oil
1 minced garlic clove
1 c finely diced onion
Add this mixture to the broth.
Add:
1 tsp cumin
3 Tbs lime juice
2 (4 oz) cans diced green chilies
Boil for 10 minutes.
Add:
2 (15 oz) cans great northern or small white beans, drained.
Heat thoroughly and serve with tortilla chips and grated Monterrey Jack cheese
Jennie D
1 c. diced celery
1 c. diced carrots
1 c. minced onions
2 c. diced potatoes
Use the juice of 2 cans of corn and 2 cans of water to cover the vegetables and cook 20 min. or until vegetables are tender.
Melt 3/4 c. butter
3/4 cup flour
1/2 tsp. sugar
1 1/2 tsp salt
1 tsp pepper
Mix together with 1 quart of half and half. Stir until thickens.
Add vegetables and 1 can of corn (so basically you open two cans of corn and use the juice of it but only use one of the cans of actual corn) --I use both cans of corn
Before you add the half and half, take some of the liquid out and then slowly add back in after the milk until you have reached desired thickness.
Leslee B
