Stork Meal 5: Corn and Black Bean Taco Soup

I should have mentioned that I am really quite terrible about taking a picture of the meals before they are scarfed. Usually it's because I'm in the middle of feeding one of the seven people staying in this house right now, but sometimes I click it before it goes to the left over section of the refrigerator.

And today was one of those days. I didn't even THINK about taking a picture until I was putting everything into containers for the freezer/frig... then I quickly snapped the below pic with my phone and called it good.

I do solemly swear to try to take a picture of the completed meals from now on... Did you notice the TRY word? Yeah, we will see how that goes.

Okay, so today's meal is a family favorite of ours. My good friend Jenneffer E from Ellsworth AFB, SD served this to my family way back in like 2006... maybe even 2005. I was so enamored with it that I told her I had to have the recipe. She looked at me like I had two heads, "It's left overs!"

Whaaaa??

How can something THIS GOOD and this beautiful be made of leftovers?

Over the years, I've since lost her exact words on how the recipe went, but I always remember what goes in it (always a different leftover meat) and how to enjoy it (smoothered in cheese, sour cream and chips)!

However, when I was doing some research for my Stork Meals, I came across a gals recipe that used black beans and I was like DUH! Black beans are the perfect compliment... so I added them in and if could have been any more perfect then it was, I dunno what else would have to go in it.

We didn't have any leftover meat (because this whole house is full of carnivorous folks) so I am using ground beef for the recipe.

Ingredients:
1 pound ground beef (or 2-3 cups left over meat cubed)
1 tsp olive oil
1 medium onion
1-2 Tablespoons garlic
1-2 packages of taco seasoning
2 cans of black beans (rinsed and drained)
2 cans of corn (not creamed and undrained)
2 cans of fire roasted tomatoes and green chilies  (undrained)
1 small can of diced green chilies (undrained)
8oz of tomato sauce (not spaghetti sauce)
2 cans diced potatoes (undrained)
(You will also need cheddar cheese, sour cream, and tortilla chips when serving)

Now remember I said this was a leftover meal for her? She would throw all of her leftover veggies into this dish instead of some of the above canned goods. However, she always added more!

If you are using left over meat, follow the directions below these for LEFT-OVER MEAT.

Dice onion and garlic and place to large skillet with olive oil. Cook for a couple minutes to soften the onions then add ground beef. Cook until beef is just brown and then add taco seasoning. Here is where you taste and see just how much taco seasoning you want. Remember this is going to combine in the crockpot with the liquid from the corn, potatoes and tomatoes. So don't be shy.

If you are prepping this meal for the freezer, cool the mixture and place in gallon sized bag with all the rest of the ingredients. You should have a nice full bag. Be sure to label and double bag.

Day of cooking, defrost and put in the crockpot. If you think you need more juice, add broth or just water, but usually it turns out perfect. Crockpot on high for 2-3 hours or low 4-5. Serve with fresh grated cheddar or pepper jack and a dollop of sour cream. Crumble tortilla chips into the bowl or use the chips as your spoon.

Directions for LEFT-OVER MEAT:
Because your meat is already cooked (and usually left overs at our house are chicken breasts) you don't want to put them in the crockpot for 2-5 hours and suck what remains of the juices out of them. I've tried this before, it doesn't work. You'd think being in all that broth and yumminess that it would add to... but no. So here is what you do.

Three ziplocks needed. First ziplock should be the cubed meat. Seal it and place it in an empty gallon sized ziplock. Next, add the cooked (but cooled) onions and garlic to lasts ziplock bag and then add BOTH envelopes of taco seasoning. If you use the large jar of seasoning I'd say about 1/3 of a cup. Add in all the remaining ingredients. So you will have two sealed bags. A meat bag and a soup bag inside the final ziplock.

With this version, you will cook the soup just like you did above but add in the defrosted meat in during the last 30-45 minutes, just long enough for it to become the same temperature as the mixture but NOT COOK!

Then you can eat to your hearts content... or your stomachs. ;)

To see the other Stork Meals, click here.

Stork Meal 1: Enchiladas

Most new moms want to stay away from spicy foods, but my sister and her husband have some "South of the Border" in them, so I was positive I wanted to include some easy enchiladas in their meal plan.

The best thing about this meal is that you should make it for your own family and for your Stork Meal. I've posted the basics chicken recipe before (Mexican Chicken), but in this version you don't do all the rice, beans, and extras in lasagna form to make Mexican Lasagna. Instead, we are just going to make good old fashion Enchiladas.

Here is what you will need:


A crockpot
1 9x13 disposable pan or two square (find at Walmart or Target)
3 or so pounds of chicken
1 large can and 1 medium can of enchilada sauce
2-4 tablespoons of taco seasoning
1 small can diced green chilies
2 tablespoons garlic
18 corn tortillas
2-3 cups of shredded cheddar cheese (depending on how cheesy you want it)

Place chicken into crockpot and sprinkle generously with the taco seasoning. Add green chilies and garlic. Pour enchiladas sauce over the top and make sure most of the chicken is covered in sauce. Some pieces sticking up are okay, but the majority of the chicken should be covered with sauce. Cook on high 4 hours or low 6-8 (until chicken can be shredded with a fork). Take chicken out of the sauce and shred. Add sauce to the chicken to make sure it stays nice and moist.

Now it's time to assemble your enchiladas.

Poor enchilada sauce at the bottom of each pan you are assembling first. You don't want the tortillas to stick later so this is important. I am going to use the 9x13 for this example.

Now there are two ways to assemble these enchiladas. If you are in a hurry follow these steps: Lay 6 tortillas down on the sauce in the pan. Pour more sauce over. Layer 1/2 the chicken on tortillas. Top with cheese and some sauce. Place 6 more tortillas down. Rest of the chicken. More cheese. More sauce. More tortillas. Then top with sauce and rest of the cheese.

If you are not in a hurry, try it this way (be aware you will get messy, but it adds to the authentic): Dunk each tortilla into the enchilada sauce and let sit there for a moment. When you draw it out place it in the pan and add chicken and cheese then roll it up and place it in the corner of the pan. Do this for the remaining 17 tortillas. (You could need more tortillas depending on how big your corn tortillas are). Once you have the pan packed out, poor enchilada sauce over the whole thing. Don't drown it, but just make sure there is enough sauce so things don't dry out. Top with remaining cheese.

For freezing, Cover with foil (or if your disposables came with FOIL lids, cover that way) and write on the top. "Defrost over night in refrigerator. Bake covered on 350 for 45 minutes. Remove foil and bake additional 10-15 to brown cheese."

You can insure extra protection for long term freezing (more then 3 months) by wrapping the whole thing in press and seal.

To see the other Stork Meals, click here.

Taco Soup

2 lbs Cooked Ground Beef (or any cubed meat)
1 Bag Frozen Stew Veggies (any type)
1 Can of Corn (not creamed)
Taco Seasoning
Chili Powder or Red Peppers
8 Cups of Beef Stock (or Bouillon)

Directions: Combine first 5 ingredients in a gallon sized zip lock. If using bouillon cubes, you can put the bouillon in the bag as well but do not add the water. Write on the bag “Add 8 Cups of Water” or “add 8 Cups Beef Broth”. Seal.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.

Cooking: Defrost. Pour contents of the bag into a slow cooker (crockpot) and add broth or water. Slow cook for 7 to 8 hours on LOW, or until veggies are done. Or cook on stove until veggies are done. Serve with tortilla chips crushed into each bowl and topped with shredded cheese.

Mexican Lasagna

10 Flour Tortillas
1lb of cooked Ground Meat, seasoned with taco seasoning (or any seasoned meat will work)
1 LARGE Green or Red Enchilada Sauce
2 cups Spanish Rice Rice-a-roni (made with salsa not tomatoes)
1-2cups Shredded Cheese
1 can refried beans

Directions: In a large skillet, brown ground beef. Drain well. Add Taco Seasoning or seasonings to your taste. Set aside. Prepare Spanish rice omitting tomatoes and using salsa instead. Set aside. Poor 1/3 cup of Enchilada sauce in a 9x13 pan and top with two tortillas (enough to cover the bottom of the pan). Over the top of the tortilla layer spread the refried beans. Put two more tortillas on top. Spread seasoned cooked meat onto this layer. Top with tortillas. Last layer is the rice. Spread it out and top with more torilla’s. Pour remaining enchilada sauce over the top of the whole meal. Top with shredded cheese.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake covered for 30 minutes on 350 or until the cheese is melted and the meal is heated through. Take cover off for 5-10 minutes to brown the cheese and make is bubbles. Serve with salsa, sour cream and guacamole

Spicy Chili

Ingredients:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water

Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Put cornstarch in a freezer bag with "1/4 cup water" written on it.

Freezing: Put in Freezer safe container with cornstarch beside it. Store in the freezer up to 3-6 months.

Cook: Combine cornstarch and water. Add to mix. Place in crockpot 3-4 hours on high or 5-6 hours on low or until the chili is ready. Or you can put in a Pot on the stove for 50-60 minutes or until thick.

White Chicken Enchiladas

Ingredients:
2 cups of cooked Chicken
10 Flour Tortillas
1.5 cups of Sour Cream
3 tsp Taco Seasoning
1 can Cream of Mushroom
1 Tbsp onion powder or 1 small onion chopped
6oz Shredded Cheddar Cheese
½ cup salsa
¼ cup olives

Directions: For filling; Combine chicken, 1/2 cup sour cream 1 1/2 tsp taco seasoning, half the soup, 1 cup of cheese, onion powder, salsa and olives. Fill each tortilla with filling, roll up and place seam side down in 9x13 pan (or two 8 inch rounds). Combine remaining sour cream, taco seasoning and soup and spread over the top of the torillas. Sprinkle with remaining cheese.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and use within 2 days. Preheat oven on 350 and bake covered (be sure to take off saran wrap before baking) for 45 minutes removing the foil the last 5 minutes to let cheese brown. Serve with more sour cream, tomatoes and lettuce.

Variation: Use cream of Chicken Soup instead for more chicken flavor.