Skillet Chili Mac

Ingredients:
1/2 TBSP cooking oil
1-1/2 cups of chopped onion
1 lb ground beef
1 lb breakfast sausage
1 TBSP minced garlic
1/2 tsp of cumin
1/4 tsp dried oregano
Salt & Pepper to taste
1/2 cup chopped bell pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can of tomato sauce
2 cups water
1 (15.5 oz) can pinto or red kidney beans, drained and rinsed
1 1/2 c ups of dry medium cut pasta (elbow, macaroni or shells)
1 cup shredded cheddar cheese, divided, or to taste, plus more for garnish
(Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream)

Directions:
1. Heat the oil in a large lidded skillet over medium high heat; add the onion and pepper, and cook for about 4 minutes, or until vegetables are tender.  To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink.  Drain off any excess fat.  Stir in the cumin, oregano and salt and pepper; taste and adjust seasonings.
2.  Add the diced tomatoes and tomato sauce; stir.  Add the water, beans, pasta and half of the cheese.  Bring to a boil, stir, cover and reduce heat to simmer.  Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency.  Sprinkle remaining cheese on top, cover and cook over low until cheese melts.  Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite toppings.

Old Fashioned Beef Stew

Ingredients:
2 lbs beef stew meat, cut into 1 inch cubes
1/2 cup flour
2 tbsp oil
1 bay leaf
2 tbsp Worcestershire sauce
1 onion, chopped
2 beef bouillon cubes
1/2 tsp pepper
2 tsp salt
2 tsp sugar
6 carrots, peeled and sliced
1 cup sliced celery
4 large potatoes, peeled and cut into cubes
4 cups water
Directions
1. Coat mean with flour; set excess flour aside.  In large skilled heat oil. Brown meat on all sides.
2. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, sugar, chopped onion, bouillon cubes, pepper, salt, sugar and vegetables.
3.  Pour water over all (almost to the top of the slow cooker.)
4.  Cover and cook on low 8-10 hours.
5. Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of warm water.
6.  Cover and cook on high 10-15 minutes or until slightly thickened.

found recipe at http://fortheloveofcooking-recipes.blogspot.com/

Taco Soup

Ingredients:

1 lb. Hamburger (cooked and drained)

1 can corn (drained)

2 cups water

1/4 cup onion (chopped)

1 can tomatoes (diced)

1 can pinto beans (don't drain)

1 (8 0z) tomato sauce

1 pkg taco seasoning

Corn chips

Directions:

1. Combine and simmer for 15 mins.

2. Serve with cheese and corn chips

3. Dab with sour cream on top (opt)

Italian Sausage Soup with Tortellini

Ingredients:
1 lb. sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 1/2 cups beef broth
1/2 cup water
1 1/2 cans petite cut diced tomatoes, drained
1 cup thinly sliced carrots
1/2 TBS. packed fresh basil leaves
1/2 tsp. dried oregano
1 (8 oz.) can tomato sauce
1 1/2 cups sliced zucchini
8 oz. fresh tortellini pasta
3 TBS. chopped fresh parsley
Parmesan cheese, shredded

Directions:
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 TBS. of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Chicken Tortilla Soup in the Slow Cooker

Ingredients:
1 lb. cooked, shredded chicken
1 (15 oz.) can whole, peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped, green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz.) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz.) pkg frozen corn
1 TBS chopped cilantro
corn tortilla chips, slightly broken

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in a slow cooker.
2. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in corn and cilantro.
4. Cover and cook on low setting for 6 - 8 hours or on high setting for 3 - 4 hours.
5. To serve, remove bay leaf and sprinkle tortilla chips over soup.

I also like to serve topped with shredded cheddar cheese and sour cream.