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I had been meaning to make some egg noodles and use the hamburger in the fridge to make some beef stroganoff. I hadn’t yet bothered to go to the store to replace the flour I used up cooking for Christmas Eve dinner, so I decided to improvise before the beef went bad. Here is what I came up with:

• 1.5 pounds 90/10 ground beef
• 1/4 cup onion powder (doesn’t bother Amy like real onions)
• 2-3 teaspoons taco seasoning (whatever was left in the can)
• 2 1-oz packets Hidden Valley Ranch Seasoning
• 2 16-oz cans whole kernel corn (don’t drain)
• 2 16-oz cans black beans (don’t drain)
• 1 16-oz can of whole stewed tomatoes
• 1 16-oz can sliced stewed tomatoes Italian Style
• Jalapeño peppers to taste
• 1/2 cup corn meal (blended to corn flour)

I started by browning the ground beef. I used the new 5 fingered Pampered Chef Ground Beef Mix N Chopper. It cut up the ground beef pretty well. While I think most Pampered Chef things are overrated (or the better equipment can be purchased for the same price), I really liked this cheap little guy. I used a little onion powder when starting the ground beef, because real onions hurt Amy.

After draining the beef, I added what was left of the taco seasoning in my can and the rest of the onion powder. I dumped in two cans of yellow corn with liquid and two cans of black beans with liquid. I had some various cans of tomatoes I should use up, so I tossed them in my blender to cut up to almost crushed state. I put in a couple teaspoons of sliced Jalapeño peppers in the blender with 1 cup of water and cut them up pretty well. Then I added the ranch seasoning powder.

The soup needed some thickening, but tasted pretty good. To keep in authentic Mexican style (and also because I was still out of flour), I put a 1/2 cup of corm meal in the now dry blender and pulsed for 20 seconds. Then I dumped in my newly made corn flour into the soup. (I love this blender…)

I let it simmer for about an hour and took a taste test. Pretty good. I added a little garlic powder and some fresh ground pepper. I think all the canned food, taco seasoning, and ranch seasoning had more than enough salt. I hit the Jalapeño level just about right. It lets you know that it has some zing, but doesn’t overpower.

Came out to about 8 servings. I put them in containers and hit the fridge and freezer. I think it will be good with a little shredded cheese and sour cream on top. Maybe sprinkle a few chopped black olives and get some tortilla chips.