Southwestern Beef and Potato Stew

I found this recipe in a Taste of Home magazine years ago and it's become a family favorite! 

Cold weather comfort food!
Yep...that's what this stew is.

I like to serve it over a couple of mini sweet cornbread muffins!
Tonight...I served it with grilled cheese sandwiches...
made with homemade bread of course!

 Southwestern Beef and Potato Stew

6 servings (but easily doubled)

2 pounds lean ground beef

1 large onion, chopped 

1 cup water, divided 

1 28 oz can diced tomatoes, undrained 

1 16 oz package frozen corn 

3 medium potatoes, peeled and cubed 

1 cup salsa 

1 teaspoon salt, optional 

1 teaspoon ground cumin 

1/2 teaspoon garlic powder

1/2 teaspoon pepper 

2 tablespoons all-purpose flour

In a Dutch oven or large kettle, cook beef and 

onion over medium heat until meat is no longer pink; drain.

Add 3/4 cup water, vegetables, salsa, salt if desired, 

cumin, garlic powder and pepper. 

Bring to a boil, then reduce heat. 

Cover and simmer for 1-1/2 hours.

 Combine flour and remaining water until smooth; gradually stir into stew.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Unstuffed Pepper Soup

Oh, how I love soup.

I could eat a bowl at every meal during the colder months.

There's just something about a big, hot bowl of soup 

at the end of a long, cold and dreary day.

Eat it alone, with some crackers or bread, 

with a sandwich or with a full meal.

The more ingredients you put in it, 

of course, the more filling it is!

This hearty soup is full of beef, peppers, 

onions, tomatoes and mushrooms!

Do you like Stuffed Bell Peppers?
Then you're going to love this!

Unstuffed Pepper Soup

1 1/2 lbs ground beef

3 large green peppers, chopped

1 large onion, chopped

2 cans (14 1/2 oz each) beef broth

2 cans (10 3/4 oz each) tomato soup, undiluted

1 can (28 oz) crushed tomatoes, undrained

1 can (4 oz) mushroom stems and pieces, drained

1 1/2 cups cooked rice

In a Dutch over or large saucepan, cook the beef, green peppers, 

and onions over medium heat until meat is no longer pink; drain.

Stir in the broth, soup, tomatoes and mushrooms.

Bring to a boil.

Reduce heat; cover and simmer for a least 10 minutes, stirring occasionally.

Add rice and heat through.

Makes 10 servings

Delicious!

Zesty Vegetable Soup

Zesty Vegetable Soup

1 lb ground round
1 medium onion, chopped
2 13-3/4 oz cans beef broth
2 14-1/2 oz cans Italian tomatoes
1 tsp. Italian Seasoning
salt and pepper to taste
1 lb bag frozen mixed vegies
1/2 cup elbow macaroni (uncooked)

Brown ground round and onion in a medium stock pot. Drain excess fat and add beef broth, tomatoes, and seasonings. Simmer, uncovered, for 20 minutes.


Add frozen veggies and uncooked elbow macaroni.
 
Continue to simmer, uncovered, over low heat for 30 to 40 minutes and enjoy!
Serve with biscuits, cornbread or crackers! 
YUM!

YUM!!

Baked Potato Soup

When it's cold outside, 

there is nothing better than a big bowl of soup. 

Baked Potato Soup is a favorite of ours. 

It's one of the most filling soups I make.....

loaded with potatoes, bacon, green onion....

the flavor of a baked potato in a bowl.

Baked Potato Soup

2/3 cup butter or margarine

2/3 cup all-purpose flour

7 cups milk

4 large baking potatoes, baked, cooled and cubed

(about 4 cups)

4 green onions,  cut in to 1/2 pieces

12 bacon strips, cooked and crumbled

1 1/4 cups shredded cheddar cheese

1 cup (8oz) sour cream

3/4 tsp salt

1/2 tsp pepper

In a large Dutch oven, melt the butter.

Stir in the flour; heat and stir until smooth.

( it will be clumpy)

Gradually add milk, stirring constantly until thickened. 

(I used a whisk at this point)

 Add potatoes and green onions.

 Bring to a boil, stirring constantly. Reduce heat;simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted. 

and serve....

Just look at all that potato goodness!

Serves 8 - 10

but...the recipe can be cut in half

and it won't affect the flavor at all!

Chicken Corn Chowder

 

 Chicken. Corn.  Green Onion.  Green Chiles.

.... just a few ingredients that make up this delicious chowder from 

Gooseberry Patch

101 Soups, Salads and Sandwiches!

As soon as the weather turns cold, I can't seem to get 

enough of soups, stews, chowders and casseroles. 

Comfort food.

That's what it is.

The kind of meal that warms your body from 

your head to your toes.

And that's exactly what this 

Chicken Corn Chowder does!

Chicken, corn, and creamy potato with a slight zip from the green chiles....the perfect meal that you can 'throw' together and heat on the stove while you're winding down after a long day...and it tastes as though you've been cooking all day!

Another recipe in my 

"Can't wait to make this again!" file! 

It's definitely a keeper!

Chicken Corn Chowder

1 1/2 cup milk

10 1/2 oz can chicken broth

10 3/4 oz can cream of chicken soup

10 3/4 oz can cream of potato soup

1 - 2 10 oz can chicken, drained

(I used 1 1/2 cups of cooked chicken)

1/3 cup green onion, chopped

11 oz can sweet corn and diced peppers

1 oz can chopped green chiles, drained

8 oz pkg shredded Cheddar cheese

Mix together all ingredients, except cheese, in a stockpot.

Cook over low heat, stirring frequently, for 15 minutes, or until heated through.

Add cheese, stir until melted.

Serves 6 - 8