Updated: Dec 7, 2020
We just got back from Houston. We went to NASA and a trampoline park (we finally found an open trampoline park!). The picture of P below was at NASA; she is pretending to be surprised, I think. I had never been to Houston before; it is a huge city with some very large buildings.
Taraleigh, P is doing distance learning all this week, then next week she has testing all week, and the following week she only has 2 or 3 days of school, then she is off on winter break. Did you guys get your Christmas tree up? Kev's dad came to visit, and he said he couldn't believe we had the tree up before thanksgiving. I said you can celebrate two holidays at once.
This is a recipe that my mom made while I was growing up. It is a simple and filling soup. I lived in Utah most of my life, and the winters were too cold for me. This is a soup we often have this time of year.
We enjoy eating this with tortilla chips instead of spoons. We use cheddar or Mexican blend cheese.
This is a good make ahead of time soup. It is really fast and easy to make and reheats very well. I usually put plastic wrap on the pan to prevent the fridge from smelling like soup.
1 pound hamburger
1/4 cup onion, diced
1 can corn, undrained
1 can black beans, drained and rinsed
28 oz can petite diced tomatoes
8 oz can tomato sauce
1 Tablespoon taco seasoning
1 teaspoon garlic powder
1/2 cup water
1 beef bullion
Brown hamburger and onion in a large pot. Drain grease from the hamburger. Then add the remaining ingredients. Bring to a boil and cook for 5 minutes. Serve with shredded cheese, sour cream, avocados, and tortilla chips.