#225 – Taco Soup & Lemon-Raspberry Cheesecake Slab Pie

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Taco Soup

  • 1 lb. lean ground beef
  • 1 small onion, diced
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 15 oz. can petite diced tomatoes
  • 1 16 oz. can tomato sauce
  • 1 1/2 Tbsp. taco seasoning (see recipe)

Homemade Taco Seasoning

  • 4 Tbsps. chili powder
  • 4 tsp. cumin
  • 4 tsp. garlic powder
  • 2 tsp. oregano
  • 1 Tbsp. onion powder
  • 1 tsp. black pepper
  • 1 tsp. crushed red pepper
  • 1/2 tsp. salt

Add beef and onion to a large skillet over medium heat and stir until beef is cooked through. In a large pot or Dutch oven, add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning. Stir until well combined. Add beef and cook over medium heat for about 10 minutes. Serve hot, topping with your choice of avocado slices, shredded cheese, Pico de Gallo, light sour cream, or a couple crushed corn tortilla chips.

Lemon-Raspberry Cheesecake Slab Pie

  • 1 box refrigerated pie crusts, softened as directed on box
  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup sugar
  • 1 1/2 cups sour cream
  • 1 Tbsp. grated lemon peel (2 large)
  • 1/2 cup raspberry fruit spread

Preheat oven to 350 degrees. Remove pie crust from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to fit crust into 15x10x1-inch pan, pressing into corners. In a medium bowl, beat cream cheese and sugar on medium-high speed for 2 minutes or until smooth. Add sour cream, lemon peel and lemon juice; beat on low speed until blended. Pour over crust; spread evenly with spatula. Place 1/2 cup fruit spread in a small re-sealable food storage bag; cut off very small bottom corner of bag. Starting at one long side of pan, squeeze bag to make about 10 crosswise rows of jam. Starting at one short side of pan, pull butter knife lengthwise about 10 times through rows of jam. Bake 40 to 45 minutes or until center is set. Cool in pan on cooking rack for 30 minutes. Refrigerate at least 30 minutes before serving; store in refrigerator.


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