Titi Tere's Party Soup!

1 can white beans
1 can tomato soup
1 can beef consume
1 can sausage
1 large potato peeled and cut thin
2 carrots sliced thin

Put all the ingredients in a pot and cook on medium (or low for a longer time) heat until carrots and potatoes are soft. Enjoy!

Steak Marinade

1/2 cup olive oil
1/4 cup soy sauce
4 tsp. steak seasoning

Spicy Beef with Broccoli

1 1/2 lb. flank steak, trimmed of fat and cut into 1/4 inch strips
1 cup broccoli flourets, cut into bite-sized pieces
2 large stalks celery, cut into 1/4 inch pieces
2 large carrots peeled and cut into 1/4 inch slices
1 small red bell pepper, cored, seeded and cut into 1/4 inch strips
6 T. Soy sauce
5 T. Vegetable oil
1 tsp. Ground ginger
1 tsp. Salt
1/4 tsp. cayenne pepper

1- In a bowl, combine steak and soy sauce. Heat 4 tablespoons of oil in heavy 12 inch skillet over moderate heat for 1 minute. Add beef and cook, uncovered, stirring often for 5 minutes until no pink remains. Using a slotted spoon, remove steak to a warm platter and set aside.
2- Add remaining tablespoon of oil to skillet. Add carrots and broccoli and cook, stirring often for 2 additional minutes or until the vegetables are crisp-tender.
3- Reduce the heat to moderately low and return the steak and any accumulated juices to the skillet and simmer for 2 minutes. Serve with 1/2 cup or rice per serving. This recipe serves 4.

Calories per serving: Approximately 515 with 1/2 cup rice and 415 without.

Taco Soup

Brown 1 lb. hamburger with 1 chopped onion. Stir in 1 pkg Lawry's Taco seasoning.

Then add in a pot:
1 can kidney beans (with the juice)
1 can kernel corn (with the juice)
1 can tomatoes
1 8 oz. can tomato sauce
1 can black beans
2 cups cooked pinto beans

Serve hot with shredded cheese, sour cream, and Fritos.

Quick Chimichungas

Quick Chimichangas

1 lb ground round, chicken, fish or no meat at all. (Season to your liking ex: Beef with seasonal all salt.)
1 med onion
2 cloves garlic crushed
2 cups (8ox) 4 cheese MEX BLEND shredded cheese, divided
1 (16 oz) Can refried beans
1 (16 oz) can black beans drained
1(4.5oz) can chopped green chilies drained
½ cup picante sauce or salsa (I sometimes do a full cup)
12 (8in) tortillas
Extras: Salsa, sour cream, lettuce, guacamole
Cook first 3 ingredients in large skillet over med high heat. 8-10 minutes or until beef is no longer pink. Stirring into crumbles- drain
Stir in 1 ½ cups cheese, both beans, chilies, and salsa into beef mixture.
Place ¼ cup of beef mixture in center of each tortilla. Fold opposite sides of tortillas over filling, tucking sides in forming rectangles. Can secure with toothpicks.
Place on baking sheet; coat chimichangas with cooking spray.
Bake 425 for 8 minutes; turn chimichangas over spray again and bake 5 more minutes until crispy. Serve immediately with remaining cheese and desired toppings.
Christina note: I love this for a quick yummy meal, we usually have leftovers for Ry to take for lunch the next day. I usually save some beans and cheese out for the girls and roll them some smaller ones, since they do not like onions etc. This is also great for groups. If you are in a big hurry skip the toasting step, everything is already cooked. Enjoy!