Taco Soup

1 lb. ground beef
1 can kidney beans
1 can black beans
1 can pinto beans
1 can Mexican stewed tomatoes
1 c. salsa
1 can RoTel

Toppings:
sour cream
cheese
tortilla chips

Brown ground beef in large pot and drain fat. Add beef back into pot and add everything else. Cook for 15 minutes on high heat or until hot. Serve into portions and top with desired toppings.

From the recipe box of Mama

E' Touffe

This is a tasty dish I was introduced to at the after-game parties. This is a Monsen favorite.

butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.

1 to 2 c. cooked rice

In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.

A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.

From the recipe box of Valerie G.

Taco Soup Chili

3 cans corn
1 lb. cooked ground beef
15 oz. canned tomato sauce
1.5 c. water
1 onion
3 (16 oz) cans Hormel chili with beans
1 (16 oz) can chopped tomatoes
1 pkg. taco seasoning
1 pkg. Ranch style dressing

Toppings:
tortilla chips
lettuce
tomatoes
sour cream
avocado
cheese

Cook ground beef in large pot. Drain fat. Add onion and saute. Add corn, tomato sauce, water, beans, canned chopped tomatoes with juice. Stir in taco seasoning and ranch style dressing. Cook on medium heat for 10-15 minutes. Serve with desired toppings!

This goes great with moist corn bread.

From the recipe box of Vanessa who got it from Mrs. Booth.

Clam Chowder

This is my absolute favorite recipe for clam chowder!

2 c. canned clams
2 c. potato
1 c. onion
1 c. celery
3/4 c. butter
3/4 c. flour
1 quart half n half
1.5 tsp salt
1.5 tsp sugar

Boil potatoes, onion, and celery until all are tender in large pot. In the meantime combine flour, salt, and sugar. Melt butter in medium pot then mix in dry ingredients mixture. Add half n half. When veggies are tender drain almost all the water but put a bowl under the colander to collect broth for thinning soup. Put veggies back on the burner at medium heat and add the sauce to the veggies. Stir in clams with juice and let sit until warm.

Taken from the recipe box of Mama.