Taco Soup



There are a few recipes that I love making because not only are they delicious, but they are super easy.  This taco soup just happens to be one of those recipes.  I typically have most of the ingredients for this soup in my pantry at any given time.  This soup comes together quickly and my family loves it.  My cousin, Nancy, gave me this recipe years ago.  In fact, I have been making this since my kids were small.

Get creative with your toppings.  A few favorites are sour cream, shredded Cheddar cheese, black olives, jalapeños, or my favorite topping combo…avocado, lime juice and chopped cilantro.


5.0 from 1 reviews
Taco Soup
  • 1 to 2 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (1-oz.) envelope taco seasoning mix
  • 1 (1-oz.) envelope Ranch seasoning mix
  • 1 (28-oz.) can crushed tomatoes
  • 1 to 2 c. water (see note)
  • 1 (10-oz.) Rotel tomatoes
  • 2 cans Mexicorn
  • 1 (16-oz.) can black beans, rinsed and drained
  • 1 (16-oz.) pinto beans, rinsed and drained
  • 1 (15-oz.) hominy, drained
  • chili powder, to taste (I usually use 1 tbsp.)
  • Shredded Cheddar cheese, sour cream, and Doritos, to serve
  1. Heat oil in a large Dutch oven. Add ground beef, onions, and green peppers. Cook until beef is no longer pink. Drain well.
  2. Add taco seasoning, Ranch seasoning, tomatoes, water, Rotel, corn, black beans, pinto beans, hominy, and chili powder. Bring to a boil; reduce heat to low and continue cooking 15 to 20 minutes.
  3. Serve with cheese, sour cream and Doritos.
Adjust water to your preference, add less or more.



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Sausage, Bean, and Spinach Dip

Sausage, Bean, and Spinach Dip

Football season is upon us and tailgating has started yet again.  Gameday around our house always means grilling and gathering with friends at the stadium parking lot or around a television.  There is no end to the great food everyone brings each week.  For our first tailgating party of the year I decided to take this delicious Sausage, Bean, and Spinach Dip.  I recently found this recipe in an old Southern Living magazine.  The combination of flavors were great.  We preferred the dip served with Fritos Corn Chip Scoops.  I would recommend that you use a Dutch oven to make the dip.  It does make quite a lot and it can get a little messy if you try to combine everything in a skillet.

Sausage, Bean, and Spinach Dip
  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 (1-lb.) pkg. hot ground pork sausage
  • 2 garlic cloves, minced
  • 1 tsp. chopped fresh thyme
  • ½ c. dry white wine
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 (6-oz.) pkg. fresh baby spinach, coarsely chopped
  • ¼ tsp. salt
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • ½ c. shredded Parmesan cheese
  • Fritos corn chips and/or red bell pepper strips
  1. Preheat oven to 375° F. Cook diced onion, red bell pepper, and sausage in a Dutch oven over medium-high heat, stirring often until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme and cook 1 minute. Stir in wine and cook until liquid has almost completely evaporated.
  2. Add cream cheese and cook, stirring constantly, until cream cheese is melted. Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans. Pour mixture into a 2-quart baking dish; sprinkle with Parmesan cheese.
  3. Bake at 375° for 18 to 20 mites or until golden brown. Serve warm with corn chip scoops and/or red bell pepper strips.



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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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Cheesy ‘Chilada Casserole

You may have this recipe if you own a copy of any cookbook that I’ve helped with in the past.  It’s has been a favorite of mine for years.  It is easy enough for a weeknight dinner and delicious enough for a weekend crowd pleaser.  I serve it with lettuce, chopped tomatoes, black olives, green onions, sour cream and salsa.


Cheesy 'Chilada Casserole
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 (15-oz.) can pinto beans or black beans, drained & rinsed
  • 1 (15-oz.) can tomato sauce
  • 1 c. picante sauce
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 12 corn tortillas
  • 2 c. shredded Monterey Jack or Cheddar cheese
  • Topping of your choice: shredded lettuce, chopped tomatoes, black olives, green onions, sour cream, salsa or picante sauce.
  1. Brown meat with onion and garlic, drain well and return meat to pan.
  2. Add beans, tomato sauce, picante sauce, cumin and salt; simmer 15 minutes.
  3. Spoon small amount of meat mixture into a 9 x 13-inch baking dish, spreading to coat bottom of dish.
  4. Top with 6 tortillas. Add half of the remaining meat mixture on top of tortillas. Sprinkle wit 1 cup cheese.
  5. Top with the 6 remaining tortillas. Add remaining meat mixture. Cover lightly with foil.
  6. Bake at 350 degrees for 20 minutes. Remove foil; top with remaining cheese. Continue to bake, uncovered, for 5 minutes.
  7. Let stand 10 minutes before cutting.
  8. Serve with desired toppings.
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I guess everyone has a favorite Chili recipe.  As for me, I’ve made chili for years.  I’ve made it the way mama made it, the way Greg makes it, tried other recipes and used all the mixes out there.  However, they always left me less than thrilled.  Finally, back in the fall I decided to come up with my own recipe.  First of all figuring out what I didn’t like about all of the chili that I had made in the past.  Not only did I decide that I’m not crazy about kidney beans, but I decided I needed more depth of flavor.  I love chili powder and cumin but I didn’t want to leave it up to those two ingredients to carry the flavor alone.  What I came up with was a hit in our house.  I serve with shredded cheese, sour cream and chopped onions.  Wes likes to top his chili with yellow mustard.  Leftovers are good for making super nachos too!


  • 2 lbs. ground beef
  • 1 medium onion, chopped
  • 1 14.5-oz. can beef broth
  • 1 29-oz. can tomato sauce
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 1 15-oz. can black beans, drained and rinsed
  • 1 16-oz. can pinto beans, drained and rinsed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. freshly ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 packet Sazon Goya (found with Mexican items)
  • 1 tsp. salt
  • 3½ tbsp. chili powder, or to taste
  • 1 tsp. brown sugar
  1. Brown beef, drain. Add remaining ingredients, stir to combine. Simmer 30 - 45 minutes.

Another serving suggestion! Top a hot baked potato with chili, shredded cheese, sliced jalapeños, and chopped scallions or chopped onion.
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