1 pound ground beef (or shredded chicken)

1 package taco seasoning

1 cup rice (I used brown rice)

1 can corn 

Two 10 ounce cans diced tomatoes (with chilies if you like it spicy)

onion, diced (I used about 1/4 cup)

2 tsp garlic

dash of lime juice

chopped cilantro (as much as you want!)

1 can beans if you like them

Toppings: 

Mexican-style shredded cheese 

Sour cream 

Tortilla strips

Cilantro

Directions:

1. Start rice prep in separate pot 
2. Brown ground beef and onion together in skillet (drain if needed)
3. Add garlic and taco seasoning, continue to brown/stir 
4. Add corn, cooked rice, diced tomatoes (do not drain) and cook for 10-15 minutes (ten will be plenty if your rice is cooked through) 
5. Stir in cilantro and lime juice 
6. Top with cheese in skillet or add when serving 

I had tacos to serve these in, but we ended up eating it like soup instead, hence my soup title. It would also be delicious with tortilla chips or in tacos or flour tortillas. 

It’s a hearty meal and you can easily adjust it to your liking:  

• I used diced tomatoes with chilies and it was perfect for me but just a bit hot for my husband. Next time I plan to use plain diced tomatoes since the taco seasoning is plenty of flavor. 
• The original recipe called for a whole onion and quite a few more spices, but I figured that would be a little much for our taste (I ended up using about 1/4 cup onion.)
• It also said to cook the rice in the skillet with everything else, but I knew it would be quicker to make that on the side and then add it. 
• We don’t care for beans so did not add. 

Prep :20 min Cook :10 min Assembly5 min Total Time:35 min Serving :6 Cal:205

INGREDIENTS

GARLIC CROUTONS:

• 3 cups (1-inch) pieces of Italian or country bread, with crusts and all
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 garlic cloves, peeled and minced
• Kosher salt

DRESSING:

• 2 ounces Parmesan-Reggiano, (about 1/2 cup grated Parmesan-Reggiano)
• 6 anchovy fillets packet in oil, drained
• 3 garlic cloves, peeled
• 2 large egg yolks
• 3 tablespoons lemon juice, from about 1 1/2 lemons
• 1/4 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 3 tablespoons avocado oil, (or other neutral oil)
• Freshly ground pepper
• Kosher salt

ROMAINE:

• 1 large head of romaine lettuce, outside leaves trimmed and/or discarded
• Topping:
• Freshly ground black pepper
• 1 ounce Parmesan-Reggiano

DIRECTIONS

TO MAKE THE CROUTONS:

• Preheat your oven to 350 degrees F. Tear your bread until you get 3 cups of torn bread pieces. Add them to a baking sheet.
• In a small saucepan, set over medium heat, add the butter, olive oil, garlic and a few pinches of salt. Cook until fragrant, about 2 minutes.
• Immediately pour over the torn bread and toss until the bread has been coated in the butter mixture. Transfer to the oven to bake until lightly golden brown, about 10 minutes.
• I don’t like my croutons too too hard. If you like them crunchy, you’re more than welcome to bake them an extra 5 minutes longer.

TO MAKE THE DRESSING:

• In a food processor, add the Parmesan-Reggiano. Pulse until it’s grated and ground up. Then, add the anchovy fillets and garlic cloves; and blend. Next, pour in the egg yolks, lemon juice and Dijon mustard. With the food processor running, pour in the neutral oil and olive oil. Open up the food processor and scrape down the sides. Add about 5 turns of freshly ground pepper and blend one last time. Give it a taste and mix in salt to taste. I only needed a pinch. This will vary depending on your anchovies.
• At this point, you can store in the fridge in an airtight container for up to 3 days.

TO ASSEMBLE THE SALAD:

• Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are witty and browned. And then using a knife, slice the romaine into 2-inch strips. Transfer it to a colander and wash. And then dry.
• Place romaine lettuce in a large bowl. Pour dressing on top, along with the reserved bread crumbs, Parmesan-Reggiano and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing.
• Serve immediately.

Prep Time20 min Cook Time8 h rs Servings6  Calories456kcal

INGREDIENTS

• 3½ pounds boneless beef chuck roast
• 1 large onion, chopped
• 1/4 cup water
• 4 whole dried shiitake mushrooms, stems removed (crumbled and rinsed)
• 1/4 cup ketchup
• 1/4 cup dry red wine
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 medium garlic clove, crushed
• 2 tablespoons cornstarch
• 3 tablespoons water
• chopped up whatever vegetables I had in refrigerator (celery, carrots, butternut squash, etc.)

INSTRUCTIONS

• Trim all visible fat from the meat and place it in a slow cooker.
• In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
• Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the meat.

NOTES

• *If you are preparing this recipe as gluten-free, just be sure to use brands of Worcestershire sauce, Dijon and ketchup that are known to be GF.