Menu Plan Monday

Taco Soup
Chili Verde
Italian Beef Sandwiches
Build your own salad
Pork chops, squash, salad
Dinner @ Jeremy’s company party
Paninis

My friend Meg shared this recipe with me.
Taco Soup
1 lb. ground beef
1 can Rotel
1.5 cups frozen corn
1.5 cups frozen green beans
1 can pinto beans
1 can chili beans
1 packet ranch dressing mix
1 packet taco seasoning
Brown the meat and add taco seasoning to it. Combine all ingredients in a pot or crock pot. Basically cook till hot. You can heat on the stove for a quicker meal. Oh, with the canned ingredients, I used the whole can, juices and all. Add water until it reaches a consistency you are happy with.

Italian Beef Sandwiches
Ingredients:
1 boneless sirloin tip roast (about 4lbs), halved
2 envelopes Italian salad dressing mix (use 3 if you want spicy)
2 cups water
1 jar (16oz) mild pepper rings, with juice (You can use hot if you want, but it's already spicy this way.)
Hoagie Buns
Mozzarella cheese, optional

Directions:
Place roast in slow cooker. Combine the salad dressing mix & water; pour over roast. Cover and cook on low for 8 hours or until the meat is tender & falls apart.
Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through.
Ready to serve!

A step we added was putting mozzarella cheese on the roll and sticking it in the toaster oven to toast the bun & melt the cheese. This also helps keep the bread from getting soggy from all the juices.