Taco Meat Seasoning

     YOU have been asking so I am sharing! This recipe can be doubled and stored in a sealed container to use on chicken, fish or in soup. 

TACO MEAT SEASONING

1/4 cup and 1 tablespoon corn flour (optinal)

1/4 cup and 1 tablespoon chili powder

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons seasoned salt

2 teaspoons smoked paprika

1 teaspoon cumin

2 teaspoons garlic salt

1 teaspoon sugar

1 tablespoon and 1/4 teaspoon dried minced onion

1 tablespoon dry cilantro

2 teaspoons beef bouillon granules

1 teaspoon ground red pepper

Whisk all ingredients together and place in a sealed container.  When you are ready to use add 3-4 tablespoons of mix to 1 pound of hamburger meat and ¼ cup water.

Broccoli and Cheese Soup

BROCCOLI AND CHEESE SOUP

 2 tbl Butter

1 tbl Olive Oil

1/2 cup chopped onion

2 garlic cloves, chopped

1 pkg frozen chopped broccoli or One crown of fresh broccoli

1  ½  cups chicken broth

1 can cream of chicken soup

1 can pet milk

3 tsp. Flour

¼ tsp salt

1/8 tsp pepper

8oz. Colby jack cheese, shredded

In a stockpot, melt butter and oil over medium heat. Cook onion and garlic in butter until softened. Stir in broccoli and simmer until broccoli is tender, 10 to 15 minutes. Reduce heat to simmer.

In a bowl whisk together chicken soup, pet milk, chicken broth, flour, salt and pepper. Add to the broccoli and stir continually on low heat for about 10 minutes.  Add 2 cups of soup to a blender and blend for 1 minute.  Pour blended soup back into to stockpot.  (Be careful because it is hot, place a rag on top of blender lid and have it on low.) Add cheese to soup and stir by using the figure 8 motion until cheese is melted and smooth. Now lower the heat to simmer, place a lid on and cook for 10 more minutes stirring occasionally so soup doesn’t stick to bottom of pan.

Turn heat off and let it stand for 5 minutes before serving.

4 – 8oz bowl serving