In the Kitchen With Peggy Zepeda

These recipes were contributed by Peggy Zepeda, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW June 2015 issue.

Easy Beef Veggie Soup

  • 1 lb. ground beef
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic
  • 1 10-oz. can Ro-Tel tomatoes
  • 2 12-oz. bags frozen mixed vegetables
  • 1 15-oz. can Ranch Style Beans
  • 4 qts. water
  • 1 8-oz. bag small shell macaroni

1. Brown ground beef and season with salt, pepper and garlic.

2. Put cooked meat in a 6-quart stockpot and add Ro-Tel tomatoes, mixed vegetables, beans and water. Bring mixture to a boil.

3. Once the mixture is boiling, add the macaroni and cook for approximately 15-20 minutes, or until macaroni is cooked.

4. Turn stove off and let soup sit for about 15 minutes before serving.

 

Spanish Rice

  • 3 Tbsp. vegetable oil
  • 2 cups long-grain rice (uncooked)
  • 4 cups warm water
  • 2-3 Tbsp. Knorr Caldo de Tomate tomato bouillon w/chicken flavor

1. Put vegetable oil in a skillet and heat for approximately 1 minute on medium heat.

2. When oil is hot, pour the rice into the pan; stir frequently until it turns medium to dark brown in color. (Be careful not to burn the rice! It will start to cook quickly once the stove heats up.)

3. Once the rice is brown, slowly add water. Add Knorr seasoning to the rice and mix thoroughly.

5. Bring to a boil. When water level has evaporated evenly with the level of the rice, cover with a lid for 2 minutes; turn the heat off and leave on the burner.

6. After about 20 minutes, the rice will soak up the rest of the water and will be ready to serve.

 

Enchilada Casserole

  • 1 lb. ground beef
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic
  • 1/4 tsp. cumin
  • 1 10-oz. can Ro-Tel tomatoes
  • 1 26-oz. can cream of mushroom soup
  • 1 26-oz. can cream of chicken soup
  • 1 18-oz. bag Tostitos Original Restaurant Style Tortilla Chips
  • 2 7-oz. bags shredded cheddar cheese

1. In a medium-size skillet, brown ground beef until well done. Season with salt, pepper, garlic and cumin.

2. Add Ro-Tel and both cans of soup; stir. Raise heat to medium to allow ingredients to cook together thoroughly.

3. Preheat oven to 300 F.

4. Put a layer of crushed tortilla chips on the bottom of a 9×12-inch pan. Cover chips with a layer of the cooked soup mixture; top with a layer of shredded cheese.

5. Repeat layering. Place casserole in oven and bake for 20-30 minutes.

 

Tortilla Soup

  • 2 qts. water
  • 4-5 large uncooked chicken breasts
  • 1 large onion, chopped
  • 1 stick margarine
  • 1 Tbsp. cumin
  • 1 10-oz. can enchilada sauce
  • 1 10-oz. can Ro-Tel tomatoes
  • 2 15-oz. cans Ranch Style chili beans
  • 2 15.5-oz. cans whole kernel corn, drained
  • 1 18-oz. bag Tostitos Original Restaurant Style Tortilla Chips
  • 2 7-oz. bags shredded cheddar cheese

1. In a 6-quart stockpot, add 2 quarts of water, chicken breasts, onion, margarine and cumin. Bring to a boil; reduce heat to medium-high and cook for 35-40 minutes.

2. Remove chicken and cut into small pieces. (Reserve broth to use as chicken stock.)

3. Add chicken, enchilada sauce, Ro-Tel, chili beans and drained corn to reserved chicken stock and stir.

4. Bring mixture to a medium boil and cook thoroughly for approximately 10 minutes, mixing occasionally.

5. Reduce heat, cover and simmer for 15 minutes.

6. Serve over tortilla chips and top with shredded cheese.