My favorite kitchen is this one:
|Cooking pizza at Cousin Camp|
This past weekend, however, I did cook lunch for a group of about sixty in our church kitchen.
My header is the taco soup at a simmer.
Here are some of the goodies that are served along with...
Beverages of choice
And such is to the day that there was about an inch of soup left in the pot when we went back to our studies.
2 pounds lean ground beef or turkey
1 large onion chopped
Add undrained canned vegetables:
2 14½ oz. cans diced tomatoes
1 14½ oz can Mexican style tomatoes
1 4 oz can chopped green chilies
1 15 oz pinto beans
1 15 oz can kidney beans
1 15 oz can black beans
1 15 oz can hominy
1 14½ oz can whole kernel corn
1½ can water
1 1¼ oz package taco seasoning mix
1 ½ oz package ranch dressing
I also add a can of drained olives and for this group used jalapeño chilies.
Bring to a boil - reduce heat - cover and simmer 30-45 minutes or till lunch.
Serve with sour cream, chopped green onions, grated cheese, and tortilla chips.
This is supposed to be 16-20 servings. That depends on appetites.
Of course, for the large group at the retreat I doubled this recipe and also served a big pot of potato soup.
Check out the kitchens of my colleagues in the weekly header challenge. Their links are in my sidebar.