Hearty Six-Can Chili

This is a recipe that came with my Pampered Chef can opener, which I love by the way. I also love this recipe. We like to eat it with tortilla chips and cheese, or with corn bread fresh from the oven.

Hearty Six-Can Chili
1 lb. lean ground beef
1/2 cup chopped onion
2 cans (15 1/2 oz. each) chili beans in sauce, undrained
2 cans (14 1/2 oz. each) diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 teaspoon chili powder

1. Cook hamburger and onion in large pan until meat is no longer pink. Drain, if necessary.
2. Add remaining ingredients to beef mixture. Bring to a boil; reduce heat, and simmer covered, over low heat 30 minutes, stirring occasionally.

Makes 8 servings.

Bruschetta Chicken Bake

This is another recipe I got from the Kraft Foods Magazine. I've also seen it printed on the back of a Stove top box. It is very yummy and very easy!!!

Bruschetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (5 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup hot water
2 cloves garlic, minced
1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

1. Preheat oven to 400. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with the prepared stuffing.
3. Bake 30 minutes or until chicken is cooked through.

Makes 5 servings.

Beefy Tomato Soup

Fall is in the air at our house. We didn't even get in the 50's today. That means it is soup weather!
I've had this recipe for years. It is quick and easy and the kids love it.

Beefy Tomato Soup
1 pound lean ground beef
1 large can tomato juice
3 1/2 cups water
1 cup uncooked elbow macaroni
1 envelope onion soup mix
1/2 tsp. chili powder

In a large saucepan cook beef until no longer pink, drain. Add the remaining ingredients. Bring to a boil. Reduce heat, simmer uncovered for 15-20minutes or until macaroni is tender.

Taco Twist Soup

The original recipe was meatless, but I usually add 1 pound lean hamburger to it.

Taco Twist Soup
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive or canola oil
3 cups beef broth or vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1-1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
shredded cheddar cheese
sour cream

In a large saucepan, saute onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream.