Okay, before I even start to tell you about this recipe, I’ve got to share a little about my photos this week (well, and really, my photos every week). In case you haven’t figured this out yet, I’m a pretty frugal girl! So, as you can imagine, I’m not one to go spend a few hundred dollars on a camera. In fact, (also as you can imagine . . .) my little camera that takes all my food photos cost well under $100, and takes pretty crummy pictures, which I just hate! I’m so embarassed by the pictures when I see other blogger’s beautiful food photos (it’s amazing how pretty food can be!), but I really can’t justify a high tech camera just to show you how to save a buck on a meal (because then I wouldn’t be saving a buck!)
On top of that this week, my hubby is on a mission trip in Honduras, and at the last minute realized he should take the camera (obviously!) So, I’m taking pics this week directly from my little netbook (also a bargain), which is my excuse for less than beautiful pictures at least for today! I wish you could have seen me trying to get this picture . . . these things do not make great cameras . . .unless you wanna take a picture of yourself (which is NOT my goal!!!!) I literally hung upside down over the top of our couch with my hand just so to share with you this not-at-all-what-I-dream-food-to-look-like (and not especially appetizing-looking) photo. But I promise, this recipe is DELICIOUS, and if you want to see a gussied up photo, visit A Year of Slow Cooking - I think she’s got this stuff down! Maybe I’ll get there one day too (but I kind of doubt it . . .)
WHEW – thanks for letting me get all that off my chest! Okay, about this fabulous recipe – it is sooooo good, so easy, and frugal to boot! (What more could you ask for?) After reading all your fabulous comments on the $10 Target Gift Card Giveaway, I was totally inspired (hopefully those will give me a few weeks worth of ideas!) Lots of you suggested Mexican recipes, and I love any kind of Mexican soup, so when I found this over at A Year of Slow Cooking, I knew I’d found a perfect recipe.
I wasn’t sure if soup is allowed way down here in the South in the middle of August, but I really do love soup, so hopefully it’s not completely against the rules! And if you have way more than you can eat (this makes a bunch), you can freeze the leftovers and enjoy once it’s a little cooler outside. Here’s what you’ll need . . .
2 cans of kindey beans Publix brand is cheapest at $.89, Kroger or Walmart brand may be cheaper
Brown beef in skillet if you’re going to use meat. Place in crockpot. Rinse beans and add to crockpot. Dump remaining ingredients into crockpot(except sour cream and cheese.) Stir, cook on low 8-10 hours or on high 4 hours.
And just in case you’re like me and don’t get it started until way too late in the day, you can also combine the ingredients in pan on stovetop and bring to simmer. Then turn to medium heat and cook for about 1 1/2 – 2 hours. Serve and enjoy!
Thanks so much to A Year of Slow Cooking for this yummy recipe! Thanks also to I Heart Publix and Two Thrifty Sisters for the coupon matchups, and be sure to visit $5 Dinner Mom for even more great bargain meal deals!