What’s Cooking in Gail’s Kitchen? Timeless Classics: Tex-Mex Tortilla Soup! One thing I love about Fall is the convenience of crockpot meals. Throw all the ingredients together, stir, and then forget about it for a few hours. Do something fun……and I don’t mean raking leaves or shelling walnuts. Take a nature walk, visit an apple orchard, choose a mum plant for your front door, photograph colorful pumpkins and gourds. You get the idea. Don’t let the season pass you by. Autumn is in full swing and Mother Earth has splattered the landscape with vibrant colors.
TEX-MEX TORTILLA SOUP
1 pound lean ground beef
20-ounce can diced tomatoes and green chilies, mild flavor
10-ounce can diced tomatoes, zesty flavor
15-ounce can black beans, organic
15-ounce can corn, drained
15-ounce can kidney beans, drained
4-ounce packet taco seasoning mix
4-ounce packet ranch seasoning mix
1/2 cup Monterey Jack cheese, shredded
1/2 cup Greek yogurt
3 green onions, snipped
1/3 cup sliced jalapeño peppers
Brown ground beef. Drain any liquid. Place ground beef, tomatoes (juice included), black beans, corn, kidney beans, taco dry seasoning mix, and ranch dry seasoning mix in a slow-cooker. Mix well. Cover and cook on High for 3-4 hours OR on Low for 6-8 hours. Uncover. Ladle Tex-Mex Tortilla Soup into bowl and garnish with Monterey Jack cheese, a dollop of Greek yogurt, onion snips, and jalapeño pepper rings. Serve with tortilla chips or crackers.