Edition 7-Powdered dip/seasoning mixes
You know what I’m talking about – the Lipton onion mix and Hidden Valley Ranch mix. Their websites have hundreds of recipes. One of my favorites is just to use a pound (16 oz) of sour cream and a packet of mix to make a quick dip for veggies, chips, etc. You can also use the onion mix with a can of cream of mushroom soup on top of a roast before you put it in the oven or slow cooker for some extra flavor and tenderness, or in meatballs in a pinch as a subsitute for onions.
By the way, did you know you could use tortillas and make your own chips in your oven? Spray your baking pan and slap the tortillas down. Add your favorite seasonings and bake for around 5 minutes at 425 degrees. The idea is to watch them. They crisp up really fast. Use your favorite pizza cutter to cut into any shape you want. For a rustic look, tear the tortillas up in random shapes before seasoning and baking.
The following recipe is courtesy of C.S.
1 lb hamburger
1 large onion chopped
3 15.5 oz cans mex style beans, undrained (use any kind of beans you want)
1 15.5 oz can whole kernel corn, undrained
1 15 oz can tomato sauce
1 14.5 oz can whole tomatoes undrained and chopped (or use diced)
1 4.5 oz can chopped green chilies (or use Rotel tomatoes with chilies)
1 envelope taco seasoning mix
1 envelope ranch style salad dressing mix (dip, seasoning mix)
1.5 C water
(Makes 3.5 Q) Cook hamburger and onion until meat is crumbly and onion tender. Stir in other ingredients to the beef mixture and bring to a boil, then simmer uncovered 15 minutes stirring frequently. Spoon soup into bowls and top with any or all of the following:
corn chips (a must!)