1 lb ground beef
1 sweet onion, diced
2 cloves garlic, minced
1 packet Old El Paso™ taco seasoning mix
1 can (15 oz) Muir Glen™ fire roasted diced tomatoes
1 can (15 oz) corn, drained
1 cup rinsed and cleaned canned black beans
1/4 cup chopped cilantro
1 carton (32 oz) Progresso™ chicken broth
1/2 cup crumbled tortilla chips
1 cup grated cheddar cheese
1. In a large soup pot or Dutch oven over medium heat, brown the ground beef, breaking meat up as it cooks. Add onion and garlic. Continue cooking until beef is cooked through and no longer pink.
2. Drain liquid from pan. Add the taco seasoning, tomatoes, corn, beans, cilantro and chicken broth to the pot and stir to combine.
3. Simmer over medium heat for 30 minutes, stirring occasionally. Serve topped with crumbled tortilla chips and grated cheese.
Red lentil soup with caramelized onion
2 tablespoons olive oil
4 brown onions, thinly sliced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 garlic cloves, crushed
2 potatoes, peeled, chopped
1 tablespoon vegetable stock powder
2 cup (400g) red lentils, rinsed
1/4 cup coriander leaves
1 tablespoon pepitas (pumpkin seeds)
Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 15 mins or until onion is caramelized. Reserve half the onion in a bowl.
Add cumin, ground coriander and garlic to pan and cook, stirring, for 1 min or until fragrant. Add the potato, 3 1/2 cups (875ml) of water and stock powder and bring to a simmer. Cook, covered, for 10 mins or until potato is tender.
Add lentils and bring to a simmer. Cook, covered, for 6-8 mins or until lentils are tender. Remove from heat. Use a stick blender to carefully blend soup until smooth.
Add coriander leaves and pepitas to reserved onion. Serve soup topped with coriander mixture.
Balsamic Chicken & Vegetables
1/ 4 Cup bottled Italian salad dressing
2 table spoons balsamic vinegar
1 table spoon honey
1/4 tea spoon crushed red peppers
2 table spoons olive oil
1 pound chicken breast tenderloins
10 ounces fresh asparagus cut into bit sizes
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.