Charlotte McCarty's Taco Soup

This is the best taco soup I have ever eaten!

3 lbs. ground sirloin (90/10)
1 large onion cut into 16ths (half, then half, then slices…not chopped)
2 cans of Trappey's Pinto Beans with Jalapeno peppers (best), or any brand with jalapenos
2 cans whole kernel corn, any brand
1 can Rotel Original Diced Tomatoes & Green Chilies
1 sm 8 oz can Rotel Zesty Tomato & Green Chili Sauce (Original)
1 can beef broth
1 package of Taco Seasoning Mix
½ pint of heavy whipping cream
Salt and Pepper & a little Tony’s Seasoning to taste (if you do use Tony’s, you may not need salt…salt last to taste.)
1 can of water…or more to suit you if too thick

Serve with broken up Taco Chips and shredded cheese on top.


1.In a large 6 quart pot, cook 3 lbs ground sirloin (90/10) with onion until the color has left (not brown)
2.Dump in everything else
3.Season
4.Let simmer 30 to 45 minutes (or ‘til you are ready to serve)

Baked Apples & Pork Chops

3-4 apples
4 tsp. butter
1/4 c. sugar
1 tsp. cinnamon
4-6 pork chops

Grease a casserole dish. Slice apples into 1/2 to 1 inch round slices. Place sliced apples in baking pan. Melt butter and drizzle over apples. Mix cinnamon and sugar; sprinkle over apples. Place pork chops on top of apples and cover pan with foil. Bake 1 hour in preheated 350 degree oven. Serves 4-6.

Apple Sweet Potato Bake

3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine

In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.

Fudge Krinkles

1 Betty Crocker Super Moist Devil's Food cake mix
1/2 cup vegetable oil
2 large eggs
Confectioners' sugar, for rolling

Preheat oven to 350°.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute and cool on wire racks.

Sausage & Hash Brown Casserole (eggless)

2 lbs mild Tennessee Pride Country Sausage
2 cups shredded cheddar cheese
10 ¾ oz can cream of chicken soup
1 cup sour cream
8 oz container French onion dip
Minced Onion to taste
¼ cup each green & red bell pepper, chopped
Salt & Pepper to taste
30 oz pkg frozen hash brown shredded potatoes, thawed

In a skilled cook sausage until browned and crumbled. Drain well. In a large mixing bowl combine cheese, soup, sour cream, dip, onion, peppers, salt and pepper. Fold in potatoes. Mix well. Spread 1.2 of the hash brown mixture into bottom of a 9x13 greased baking dish. Spread ½ of the sausage over potato mixture. Repeat layering potato mixture and then sausage. Bake at 350 degrees for approx 1 hr or until casserole is golden brown.

Texas Brittle

1 bag Pretzel sticks
2 cups Pecan pieces
1 regular size bag Frito's
1/2 pkg chocolate almond bark

Mix pretzels, pecans, and Frito's. Pour onto waxed paper, spreading thin. Melt almond bark. Drizzle over snack mix. Allow to cool and dry. Separate and store in airtight container.

Best Ever & Easiest Mac & Cheese

12 oz large elbow macaroni
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter

Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.