Taco Soup

Inspired by Our Best Bites



1 lb. extra lean ground beef
1 onion, chopped (I used red onion)
4-5 cloves garlic, minced
1 packet taco seasoning
2 c. chicken broth
1 big. can diced tomatoes
1 small can tomato sauce
1 can of kidney beans (drained and rinsed)
A handful of fresh cilantro
4 big spoon of medium salsa
Sea salt




Simply cook the beef and onions in a skillet. Add half the package of Taco seasoning and stir until it's blended. Add the can of tomato paste and stir. Put everything in the slow cooker and let it cook for 6-8 hours. It cooked 8 hours in my house and it smelled great the entire day, quite a torture.

As topping I used Pico de Gallo (our best bite recipe), sour cream, shredded mozzarela and cheddar and tortilla chips.




I had one bowl and was full! I just saw hubby go for a second serving and my friend Scott left with a portion of it.

Bon appetit!

Avocado soup/avocado and Shrimp Salad

I will start this blog with a healthy recipe, perfect for summer.

Avocado soup :

o 2 avocados
o 1/2 small onion
o handful of fresh cilantro
o Lime juice
o Cayenne pepper
o About 1 cup of chicken or vegetable broth
o Salt

· Shrimp and avocado salad :

o Tomatoes
o Avocados
o Lime juice
o Fine chopped onion
o Cayenne pepper
o Fresh Cilantro or parsley
o Extra virgin olive oil
o Cooked Shrimps
o Salt

Preparations

Avocado soup

Mix everything in the blender until smooth consistence. Add Salt and Cayenne pepper.

Salad :

Mix everything together.

Put portion of the salad in the middle of the bowl and pour the soup around it, serve cold.


This made my night, I served that as appetizers and had leftovers, of course, that made my next day lunch so much better. When I mixed the soup, I did everything in a big juice jar with a hand blender, it made it easier to pour around the salads without making a mess.