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Make a super supper

Agriculture.com Staff 07/06/2010 @ 4:25pm

It's comforting to know some things in life are totally predictable. Such as, when I walk in my kitchen door after work today, I will be met by my 17-year-old son asking, "What's for supper?"

Luckily, I have a few tricks up my sleeve -- or rather in my freezer. I always have an assortment of frozen soups to heat and serve. This weekend I might get even better prepared and make this yummy meat loaf to freeze ahead.

These recipes are from the new Super Suppers Cookbook by Judie Byrd. With 180-plus recipes, it's my answer to "What's for supper?"

2 tablespoons vegetable oil
6 corn tortillas, cut into 1-inch pieces
1 pound ground beef
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 teaspoon minced fresh garlic
(2) 14-1/2-ounce cans Mexican-style diced tomatoes, undrained
(2) 14-1/2-ounce cans water
(1) 15-ounce can small red beans, undrained
(1) 15-ounce can black beans, drained and rinsed
(1) 15-ounce can hominy, undrained, or 11/2 cups frozen corn
(1) 7-ounce can diced green chile peppers
(1) 7-ounce can sliced pitted black olives
(1) 1-1/4-ounce package taco seasoning mix

Step 1: Preheat oil in a 4- to 6-quart Dutch oven or soup pot. Add tortilla pieces to hot oil. Cook and stir until brown; remove and set aside. Add ground beef, onions, bell pepper, and garlic to Dutch oven. Cook until beef is done. Drain off fat.

Step 2: Stir browned tortillas, undrained tomatoes, water, undrained red beans, black beans, hominy, chile peppers, olives, and taco seasoning mix into Dutch oven. Bring to boiling. Turn heat to low. Simmer, uncovered, about 20 minutes, stirring occasionally. Top with crushed corn chips, shredded cheese, and sliced green onions. Makes 6 to 8 servings.

Plan ahead: Prepare up to four days ahead. Cover and refrigerate. Reheat over medium heat until hot and bubbly.

Freeze ahead: Place cooked soup in a freezer bag and freeze up to two months. Defrost completely in refrigerator. Reheat over medium heat until hot and bubbly.

It's comforting to know some things in life are totally predictable. Such as, when I walk in my kitchen door after work today, I will be met by my 17-year-old son asking, "What's for supper?"

2 pounds ground beef 1 cup finely crushed saltine crackers 1 beaten egg 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 1/2 cup tomato sauce 1 tablespoon Worcestershire sauce 1-1/2 teaspoons salt 1 teaspoon dried thyme, crushed 1/2 teaspoon black pepper 1/2 cup ketchup 3 slices bacon

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