Taco Soup Night!

With Marshall's finals coming up, he doesn't get out much so taco soup night was the highlight of his week. It's pretty pathetic.

Spicy Taco Soup
Ingredients:

• 2 tbs. extra virgin olive oil
• 1 lb. organic ground beef
• Fresh ground pepper
• 1 can black beans (undrained)
• 1 can kidney beans (undrained)
• 1 can navy beans (undrained)
• 1 can corn (undrained)
• 2 14 oz cans organic diced tomato's
• 14 oz organic creamy tomato soup (Trader Joe's) or just 1 can campbells
• 1 tbs. hot sauce (I use sriracha) *optional
• 1 packet taco seasoning

Directions:

1. Heat EVOO in large pot. Brown ground beef until compeltely cooked. Add in black pepper while cooking.  Drain excess fat.
2. Pour in beans, corn, diced tomatoes, tomato soup, hot sauce, taco seasoning.
3. Stir well. Let simmer 30 min. up to 2 hours.
4. Top with sour cream (or plain greek yogurt), cilantro, avocado, shredded cheddar cheese, tortilla chips etc.

Homemade Parmesean Breadsticks
Ingredients:

• 1 packet yeast
• 1/4 cup warm water
• 3 cups flour
• 1/2 tsp. salt
• 2 tbs. olive oil
• 2 tbs. honey
• 3/4 cup cold water
• 1/2 cup butter, melted
• 1 cup grated parmesean cheese

Directions:

1. In a small dish, dissolve yeast in warm water for 10 min.
2. In a mixing bowl combine flour, salt, olive oil, honey, cold water and yeast mixture.
3. Kneed dough for 5 minutes.
4. Cut dough into 16 pieces. Stretch each piece to about 6 inches.
5. Dip each pice into melted butter then roll in parm cheese.
6. Place  onto a greased cookie sheet and let rise for 2 hours.
7. Bake at 400 degrees for 12-15 min.

*You can cut the dough in half and freeze for later use.