Thursday, December 21, 2006

What's for Dinner? Fast Mexican Soup w/ Biscuit Topping

Last night we had Taco Soup. It's not the real taco soup, but a cheater version and is Justin's favorite. This recipe won the $10,000 prize in the Pillsbury Bake Off, but I've changed it a bit.

2 cans of Campbell's Select Mexican Tortilla Soup
Garlic Powder
Onion Powder
Hot Sauce (I heart Chilula)
Roasted Red Bell Peppers, cut into slices
Small can of yellow corn
Monterey Jack cheese
2 frozen biscuits (I like Pillsbury's Flaky ones)

Divide the corn into the bottoms of 2 soup bowls. Open the soup, drain a little of the liquid out, and add the garlic and onion powders, and the hot sauce. Give it a stir. Pour into the soup bowls. Add the roasted peppers to the bowls. Cut 2 or 3 pieces of cheese for each bowl and lay them on top of the soup. Place the frozen biscuit on top of the cheese, spray with a little Pam (no idea why, but the original recipe called for it).
Place bowls on a cookie sheet and bake at 350 for 35-45 minutes. So easy and no clean-up!

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