August 2019

Taco soup

Taco soup



Great soup! I omitted the corn and the chilis since that’s heartburn overload. For all the whiners out there about the sodium intake, everything listed is generally sold with a low sodium version at the store now. Believe me, it’s not hard to find. I also scratched the stewed tomatoes for diced. Will make this again! If I want the soup to be more in the pot,

What do I do? 🙂

Pretty good if you’re looking for a quick easy recipe. Some people will complain about anything and everything. As a professional athlete I understand that it’s important to have a healthy overall diet but not every meal has to be perfectly healthy. Your kids will be ok ? ?

I would think are many kids out there who would love a nice, hot bowl of soup for dinner. Much better than a bowl of cold cereal or the alternative of NOTHING. I think we need to stop being such food snobs. There is nothing wrong with feeding your family a hearty bowl of soup for dinner. Call me lazy but I can’t wait to try this recipe. Thanks Taste of Home!

Overall this soup turned out great! My only issue was that the 1 1/2 cups of water was not nearly enough liquid! I ended up adding about double that amount. I substituted beef broth for the water and it was a great addition. I also only used black beans, two cans, and I used a whole bag of frozen corn instead of canned. It was a huge hit with my whole family!

I’ve made this before and it’s really good. I updated it after awhile though because my husband likes thick soups so I add a can of refried beans in the mix.

Tocos donot have beans or corn. Stop this crap. Only Put Real things in. and vegys,

This (sometimes substituting ground turkey for beef) is a favorite ‘go to’ recipe in our kitchen! Cornbread, made from our new favorite mix, ‘Miracle Maize’, found at Walmart, makes it a meal!

Soup is fine but the ranch dressing mix was left out of the the recipe shown. Only one cup exceeds my daily sodium intake, although had to look at the video to confirm that it was in there lol

Sounds really good.

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Taco salad

Taco salad

When it comes to dinner salads, none are more hearty than a good taco salad. Tons of veggies, cheese, and meat make for an extra filling taco Tuesday meal that won’t weigh you down. We love this classic version, but if you want to get fancy check out some easy substitutions/additions below.

The Base

Since this salad has some rather hefty toppers, we prefer a sturdy, crunchy green for our base. Romaine or iceberg lettuce are the obvious choices, but other hearty greens like endive or butterhead would work just as well.

The Meat

Ground beef is the classic, but if you’re looking for something lighter, ground chicken or turkey would be just as good. Alternatively, if you’ve got some rotisserie chicken on hand (or perhaps some leftover roasted chicken) you could shred it and toss it with some taco seasoning instead.

The Veggies

Again, we stuck with the most classic veggie choices. That doesn’t mean you can’t improvise/clean out your crisper drawer! Bell peppers, pickled jalapeos, fresh or frozen corn, or chopped red onion would all be great additions.

The Crunch-Factor

We happen to think the best part of this salad is the crunchy fried corn tortillas on top. You can totally use those instead if you prefer flour tortillas! If you want to go a healthier note, toasted pumpkin seeds would be a delicious substitute. If it doesn’t have chips, (Though, can you call it a taco salad? ) Or, if you’re lazy (we don’t judge) you can use Fritos!

Taco casserole

Taco casserole



As Tony the Tiger would say. Itand#039s GREAT

I found this recipe in a 2017 Woman’s World magazine a couple of years ago. I double the recipe and bake it in a 9×13 pan. It’s always a hit and asked for the recipe.

This sounds like something good when the grands come over for a day. I wish TOH would post more recipes using beef and not so many using chicken. If someone did the research on how chickens were raised, it would put beef back in the spotlight once again, much as it was in the 50’s when meat was raised humanely and all beef was grass-fed (it was not considered a “novelty” food back then and did not cost $7/lb. That’s just crazy. Besides all of which almost all beef on the market nowadays is angus, when in reality hereford has the best beef and always did. We purchase meat from a local meat market where we know what we’re getting because we know the owners. I rarely eat chicken unless I can get them at the local food co-op where only the best stuff is sold.

(Add on to my previous review) I also added a can of corn and a can of black beans, chili powder, Lawry’s salt and crushed red pepper to the meat when I cooked it. It came out just spicy enough and was great tasting. Served it with the chips on the side and my husband said it was something I need to make again! Thanks for the simple yet super tasty recipe! ? ?

I made this yesterday and it was delicious. A very versatile recipe. Fritos would probably be a great substitute, even though i had pinto beans used and made this in the place of refried beans, then I made my own corn tortillas and used them. Sometime I will had Rotel to the meat mixture as well. Thanks for a down home great comfort food.

I havent yet but will be making this soon. I will also add green onions to the top, and extra chips on the plate for crunchiness!

Very easy, very tasty recipe. The only change I made was to omit the chips from the baking process. I put them on the plate and put the casserole on top. Yummy!

I added Picante sauce to the refried beans which added a little zip and much easier to spread .

It would be nice if we could print some of your recipes rather than writing them down..

This is a quick and easy dinner. Before adding the cheese, i also ad a layer of Mexican rice. Makes it even more filling for a hungry group.

Sweet potato fries

Sweet potato fries

Sweet potatoes are a great non-starchy carb, so count towards our 5-a-day tally, plus they contain more vitamin C than regular potatoes, which our bodies need and utilise every day.

Deliciously creamy and sweet, they’re great baked whole and served with a dollop of thick yoghurt and sliced spring onions, simply mashed, chopped or roasted then stirred into veggie curries and chillies , or made into soup .

When sweet potatoes really come into their own is when they’re cut into wedges and baked into crispy fries. Seasoned with paprika, these fries are spiced and sweet all at once, and far healthier than the shop-bought ones. Plus, they’re a real favourite with the kids, so get them to help you make them, too.


  1. Preheat the oven to 200C/400F/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them)
  2. Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges
  3. Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and a teaspoon of sweet smoked paprika
  4. Drizzle with 1 tablespoon of olive oil, then toss everything together to coat
  5. Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through
  6. Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish
  7. These are perfect served with anything from grilled chicken to homemade burgers, or served in a big bowl for a party snack.

Learn more about the wonder world of sweet potatoes here:

For other tasty ideas that use the lovely sweet potato, check out our selection of sweet potato recipes .

Sweet potato casserole

Sweet potato casserole

Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, this sweet potato casserole recipe makes a perfect side dish or a dessert.

Sweet potato casserole. Do you consider it a side dish or dessert?

Because you know, sometimes when you find something that works for both, you just have to go with it. Right?

My Grandmother Verdie always served her sweet potato casserole during the holidays and I have to admit that it was always one of my favorite parts of the meal! Forget the turkey, just give me an extra scoop of her sweet potato casserole and I was a happy girl!

Now that I’m a little bit older (ahem…) and I’ve discovered my love for Bart’s smoked turkey, my plate has a whole lot more on it competing for my attention!

Sweet Potato Casserole Recipe

The smell of sweet potato casserole makes your entire house smell amazing. Better yet, your family and guests will try to figure out how to get every last bite our of the dish. Just watch them when you serve it. I promise, they’ll be trying to figure it out. Just watch.

Preheat oven to 350 degrees. Scrub your sweet potatoes until they are clean, then boil them, bake them or cook them in your Instant Pot until tender.

mash, peel and Cool the cooked sweet potatoes then stir in the ingredients for the sweet potato part of the recipe. Pour sweet potato mixture into a 913 casserole dish or individual dishes for serving.

For the topping, mix the ingredients for the streusel topping part of the recipe and spread evenly over the sweet potato mixture.

Cook for 30 minutes until topping has browned. Add them the final 10 minutes of baking if adding mini marshmallows. Remove from oven and serve!

It’s simple to make ahead and is freezer friendly too! I’ve shared those details in the notes of the recipe.

Here’s my recipe for how I make my Grandmother’s Southern Sweet Potato Casserole. I hope you love it as much as my family does!

Stuffed peppers

Stuffed peppers

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Crock Pot Stuffed Peppers are not only delicious but so easy to put together! Come home to dinner waiting for you with these easy Crock Pot Stuffed Peppers!

We serve these easy slow cooker peppers with a side salad and of course some crusty bread or Buttermilk Biscuits to sop up any leftover sauces!

Crock Pot Stuffed Peppers

I love using my slow cooker, especially in the fall and winter months to have dinner ready to come home to. I sometimes get tired of the same ol’ ho-hum going into the slow cooker and these e asy stuffed bell peppers are a change from the usual.

Make Crock Pot Stuffed Peppers Fit Your Tastes

My whole family loves these slow cooker stuffed peppers. You can make substitutions to make this your own!

Crock Pot Stuffed peppers are great because you can leave them cooking while you’re out of the house and unlike my usual Stuffed Peppers the peppers don’t need to be pre-cooked.

To Make Crock Pot Stuffed Peppers Ahead of Time

Prepare as directed until step 4. When you’re ready to cook them, place in the slow cooker, top with broth and tomatoes and set the slow cooker to high for 3 hours.