Taco Bean Soup

After all the fun, camraderie, visiting with my dear spinner friends and making new ones, learning new patterns and purchasing exciting fibers for the new projects, I bid farewell to all and headed toward Austin to visit my dear daughter Irene.
I've been warmly invited to stop overnight in Lafayette at my other spinner-weaver friend, Elaine. Two of her darling dogs greeted me excitingly at the door of her lovely home.
Apologizing for my late arrival (due to my lost directions) we sat the table, while Elaine served this spicy and delicious Taco Bean soup. Of course I had to have the recipe, and was proud to make it for Irene and Michael on the following day after my arrival at their home, and they loved it!

Taco Bean Soup

1½ lb. ground beef

1 large onion chopped

2 tablespoon minced garlic

1 package taco seasoning mix

1 package original ranch style dressing

1 – 15 oz can pinto beans

1 – 15 oz can red kidney beans

1 – 15 oz can black beans

1 – 15 oz can whole kernel corn

1 – can Rotel (original)

1 – can stewed tomatoes

1 – can tomato sauce (small)

Brown meat, add chopped onions & garlic until onion is wilted. Add seasoning mix and mix well. Add this meat mixture to all other ingredients in soup pot. Do not drain beans, empty entire can into pot. Cook to heat up all ingredients or ready to serve.

Enjoy

Tilapia in Zucchini - Spin-In 2010

Spin-In 2010 in Destin, Fl was a good incentive to get away from our Wisconsin's winter.After two days driving ,partly braving the the torrential rain,I arrived safely at Joan's place in Pensacola, Fl.
Here Bunny, who drove from Rhode Island to also attend Spin-In, welcomed me, with delicious dinner of tilapia wrapped in zuchini slices accompanied by copious amounts of baked veggies and salad. Following day Joan treated us to scrumpcious fried shrimp with sticky rice, while her grandson entertained us playing as accomplished accordion musician.