Taco Soup

1-1 ½ lb. Ground beef, browned with onions
Brown with a medium size onion-diced
2 small cans corn (drained)
1 can red kidney beans (drain)
1 can black beans (drain)
1 other can of beans (or 2 of one of the above beans)
1 envelope taco seasoning mix
1-2 envelopes ranch dressing mix (to taste)
1 large can whole tomatoes (can chop or puree)

Put all ingredients in a crock pot for about 2 hours. Top with cheese, sour cream, and tortilla chips

Southwest Egg Rolls

3 chicken tenders, seasoned with salt, pepper and steak seasoning and grilled
1 Tbsp. oil
2 Tbsp. red bell pepper, minced
1/4 cup green onion, minced
1 can corn
1 can canned black beans, rinsed and drained
2 Tbsp. (or more) frozen spinach, thawed and drained
1 small can green chillies
1⁄2 Tbsp. fresh parsley, minced
1⁄2 tsp. cumin
1⁄2 tsp. chilli powder
1⁄4 tsp. salt
1/2 Tbsp. onion powder
Garlic Powder
dash cayenne pepper
1 or 2 tomatoes, diced
1 cup Monterey Jack or cheddar cheese, shredded
1/2 cup pepper jack
Flour Tortillas

Be generous with the spices. Sauté the red pepper in a sauté pan with 1 T. oil, until tender. Cut the chicken into cubes and add to onions and peppers. Add the corn, black beans, spinach, green onions, chillies, parsley and seasoning and warm until spinach is separated and soft. Remove from heat and add cheese and tomatoes.

Put a large scoop of filling into the center of each tortilla; wrap tightly. Put them directly onto a George Foreman grill until cheese is melted.


Avocado Ranch Dipping sauce:
1 cup ranch dressing
1 avocado
1 tsp. minced onion
salt and pepper to taste

Blend all ingredients till smooth.

Roasted corn on the cob with cilantro lime butter

6 ears of corn
Cilantro lime butter recipe

Preheat oven to 400 degrees. Coat each ear of corn with 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side

Cilantro lime butter

2 sticks unsalted butter
¼ cup chopped cilantro leaves
1 lime, zested and juiced
2 tsp salt
¾ tsp cayenne pepper