Mexican Tomato Soup

We may live in Texas now, but the cooler weather still makes you want to curl up with a warm bowl of soup for dinner! This recipe got rave reviews from my children... hopefully it will be a hit with your family, too.

Mexican Tomato Soup
Yield: Crock Pot Recipe

Ingredients

• 1 lb lean ground beef
• 2 small onions, diced
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can crushed tomatoes, undrained
• 1 (7 oz) can diced green chiles, undrained
• 2 (14.5 oz) cans beef (or chicken) broth
• 2 beef bouillon cubes (I like Herb-Ox brand)
• 2 (10.75 oz) cans condensed tomato soup (I like Pacific Foods brand)
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can black beans, drained and rinsed

Directions

1. In a skillet over medium-high heat, cook ground beef and onions until meat is browned and no longer pink and onions are translucent. Add taco seasoning to the skillet. Cook over medium heat for 5 minutes. Transfer to slow cooker.
2. Add tomatoes, chiles, broth, bouillon cubes, and tomato soup to slow cooker. Stir to combine.
3. Cook on low heat for 6-8 hours.
4. Shortly before serving, add corn and black beans to slow cooker. Stir to combine.
5. Serve topped with shredded cheese, sour cream, guacamole, green onions, and/or crushed tortilla chips.

Recipe adapted from Plain Chicken.

Creamy Baked Cheesecake

My youngest daughter is in her cheesecake era (see this Mini Cheesecakes post, one that we have made many times now!) so she requested a full-size cheesecake for her birthday instead of a more traditional cake. This recipe did not disappoint. She was in heaven!

Creamy Baked Cheesecake
Yield: 9-inch cheesecake

Ingredients

• 1 1/4 cups gluten free graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, room temperature
• 1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
• 3 large eggs, room temperature
• 1/4 cup lemon juice concentrate
• 1 (8 oz) container sour cream, room temperature

Directions

1. Preheat oven to 300°F.
2. Combine graham cracker crumbs, sugar, and butter; press firmly on bottom of 9-inch springform pan.
3. Using stand mixer fitted with beater attachment, beat cream cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add eggs and lemon juice concentrate; mix well.
6. Pour into prepared pan.
7. Bake 50 minutes, or until center is set. Then top with sour cream and bake 5 minutes longer.
8. Place on wire rack to cool completely.
9. Chill overnight before serving.

Recipe adapted from Eagle Brand.