This tortilla soup recipe came from my mom (via a woman from church) and it is super easy. Beef broth, water, spaghetti seasoning packet (who said this was authentic?!), can of tomato sauce, frozen corn, and corn tortillas. Yes it is that easy. The original recipe calls for canned chicken, but Brett and both prefer it vegetarian style. It makes enough for 2 nights worth so we eat it 2 nights in a row. Now that bio-tech softball has started back up, Wednesday night is leftover night. I love the steam in that picture!
A couple of summers ago my aunt made this cheesy Mexican rice and gave me the recipe that originally came from Paula Deen's magazine. I loved it then, and I've been making it regularly ever since. It's a bit tomato-ey for us, but I think that the can of Ro-tel gives it a lot of its flavor. I need to come up with a way to still have flavorful rice but without so many chunks of tomato. Only a small oops occurred when I forgot to set the timer, but luckily I checked on the rice at the exact same moment it finished cooking. Phew!