After being at the Aussie's home last weekend, helping with the engagement party, I was inspired to do a little organizing around my manse...the Aussie is an organized machine...everything has it's place and her cupboards and drawers are neat and tidy with nary a crumb in sight! So, channeling the Aussie, I tried to come up with a way to better use my space in the pantry and the cave (the closet under the stairs which acts as an extra pantry/dumping ground.) And I think I did it! Last night, the mister finished off his favorite meal (boiled chicken and mashed taters) and after ten minutes of pleading, the mister installed two new shelving units in the cave...one on the back of the door which holds cans and the other on the wall. Now I can see what's in the cave! I found cans and cans of tomato sauce and soup that I didn't know we had! And beans! Every kind of bean imaginable! And cleaning the cave produced 4 flashlights, a cupcake tree, several broken lightbulbs and some antique Coke bottles - plus many other things that haven't seen daylight in years! A little organization is a good thing...and for the rest of the evening I kept wondering why I hadn't thought of it before. 
Earlier in the day, Bunny emailed me and asked for a recipe for Taco Soup...and I'm so glad she did because that was the perfect meal to make for this family I was going to take dinner to...and since I don't eat boiled chicken, now everyone would be happy! This recipe came from a friend who had 3 kids and she said it was their favorite meal. It can be dressed up with all kinds of different toppings - or not - and it's always a crowd pleaser.
This recipe uses canned beans and tomatoes, usually things I always have on hand, so it's fast and easy to make - it's great for a busy weeknight and it's even better the next day, IF there are any leftovers!
Taco Soup - Adapted from Vici Huson
1 lb. hamburger
1 onion, chopped
1 can (28 oz.) canned tomatoes
1 can (8 oz.) canned tomato sauce
1 can (14.75 oz.) creamed corn
1 can (15 oz.) kidney beans
1 can (15.oz) pinto beans
1 package taco seasoning (I like Old El Paso but any kind works)
Salt and pepper to taste
Toppings - use whichever you like or all of them:
Shredded cheese
Sour Cream
Chopped Green onions
Sliced olives
Avocado
Chips
Brown hamburger and onion in a large stock pot. Add rest of ingredients and let simmer for 20 minutes. Top soup with your favorite toppings and serve hot. Serves 6.
"Please, dear God, make my words today sweet and tender, for tomorow I may have to eat them." Author Unknown
