Wondering which Cinco de Mayo Recipes to make for your fiesta? Here’s a roundup of our family favorites!
Here’s another recipe a friend of mine posted on facebook this week, Cheesy Tortilla Soup. I can’t wait to try this, it looks fantastic. Nothing like a hot bowl of soup on a chilly winter day. I would pair this with tortilla chips, or possibly Mexican Cornbread. If you have a recipe you’d like to share with us, we might feature it on the blog. Send an email to email@example.com with “recipe” in the subject line. Include detailed instructions along with photos.
Now that the weather is getting cooler, homemade soup is one of my favorite go-to meals for dinner. I love the fact that soup is a one dish wonder – which translates into less pots to wash. Mexican Cheesy Taco Soup is one of my family’s favorite. I combined a couple of different recipes together and the end result got rave reviews from my kiddos and hubby! I’ve included several pics below for those of you who are just learning to cook. I know it can be intimidating not knowing what something is “supposed” to look like.
We posted a list of printable and newspaper coupons last night specifically for this recipe. In case you need to run out and grab the ingredients don’t forget to check out our post here. It’s worth it to save a couple of dollars.
DelMonte & Velveeta Coupons! List of coupons to print now, for a recipe I’m posting tomorrow! Mexican Cheesy Taco Soup
Mexican Cheesy Taco Soup
I’m posting this recipe tomorrow, but thought I’d go ahead and give you a heads up to print these coupons now before they are gone. This recipe for Mexican Cheesy Taco Soup is so easy; the perfect dinner after a long day. There are several printable coupons available right now for some of the ingredients. Check back tomorrow for the recipe, but go ahead and print now!Cl
When I’ve said before that my family loves Mexican food – I wasn’t kidding – it’s a bit of an obsession in my house! Much of my dedication to cooking Mexican meals comes from my husband’s side of the family. My mother-in-law, a long-time pastor’s wife, seems to know every recipe in the south-of-the-border book, and she passed this one on to me during my second year of marriage. My husband was forever grateful….
This recipe for pork and pinto bean chalupas was originally intended to be cooked on the stove in a big pot for a couple hours – but I adapted it to my slow cooker for convenience and it is every bit as good!
Spicy Meter: If you are not a big fan of spicy foods – limit yourself to 1 can of green chiles. If you are game for a little more kick – toss in 2 or even 3 cans! This recipe is a good basic one – you can put in more spices of you wish, leave out the onion if you’re not a big fan, and even switch the pork roast with a chuck roast. I promise – it’ll still taste extremely yummy
- 3-4 Lb Pork Roast
- 2 Tbsp Chili Powder
- 2 Tbsp Cumin
- 1 Tbsp Minced Garlic
- 2 tsp Oregano
- 1 can Diced Green Chiles (or 2 or even 3 if you like it spicier)
- 1/2 Onion, Diced
- 1 Tbsp Salt
- TIP: Soak your pinto beans overnight before you begin. (This makes them less "gassy" and softens them up so they cook in less time.) The next morning, sort through and make sure there are no tiny stones in the mix before you cook them. I always find at least one!
- Put all ingredients in the slow cooker and cover with water
- Cook on low for 8 hours, or high for 5-6 hours
- About an hour before it's done, shred the pork and return to the crock pot
- Serve in tortillas - with the usual toppings. NOTE - if it is a little soupy, that's normal. I usually spoon mine out with a slotted spoon so they're not too drippy in the tortillas.