Wednesday, October 2, 2019

Slow Cooker Steak Enchilada Soup

Ten years ago history was made...I took my girls to their very first concert!


Their first concert was in Anaheim, California to see Hannah Montana with The Jonas Brothers as her opening act.  We made an entire day of it.  Glam makeovers at Club Libby Lu in Downtown Disney, followed by shopping for concert outfits and lunch at The Rainforest Cafe.  They got to stay in a fancy hotel downtown and enjoy some room service.  It was a weekend they will never forget.


Six months ago I got the text..."Mom, the Jonas Brothers got back together, released an album and they are going to be in concert in Denver!"  History has once again been made...ten years later!


We had an absolute blast at the concert.  Reliving and laughing about old memories and making new ones.  Apparently ten years ago at their first concert I made them wear ear plugs...I of course don't remember that but...you're welcome!


Meanwhile back at the ranch, I left my husband home alone with the dogs while the girls and I stayed out until 1:00 AM (which I am still feeling the pain of today...ugh).

I made sure my husband had a nice dinner to come home to, since I wouldn't be there.  This was the text I received while waiting for concert to start....


This soup is outrageously good!!  I am so glad I made a big batch because there is enough to have lunches and dinners for the next three days, since I am too tired from my concert night out to cook now!


Slow Cooker Steak Enchilada Soup 
Courtesy of PlainChicken.com

2 lbs. stew meat
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbl canola oil
1 (11 ounce) can corn, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 (10 ounce) can diced tomatoes with green chiles, undrained (like Rotel)
1 envelope package Ranch dressing mix (use dry mix only - do not make the dip)
1 envelope package taco seasoning
2-1/2 cups beef broth
2 (10 ounce) cans red enchilada sauce
tortilla chips and cheese, for topping

Combine stew meat, flour, salt, and pepper in a large aiplock bag.  Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat.  Remove beef from ziplock bag, discard any excess flour mixture.  Saute beef until browned, about 5 minutes.

Place meat into the slow cooker.  Add corn, black beans, pinto beans, diced tomatoes, and green chiles, Ranch mix, taco seasoning, beef broth, and enchilada sauce.

Cook on LOW for (at least) 8 hours until beef is tender.

One Year Ago: Home Sweet Home
Two Years Ago:  No Post
Four Years Ago: Ribdemption and BLT Salad
Six Years Ago:  Weeknight Ravioli Bake

You gotta love a concert venue that gives out free popcorn in the parking lot!


Thank you Jonas Brothers...it was worth the 10 year wait!


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