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Wow, what a game! I’m still wound up from all the excitement of game 6, and the Tillamook Beer and Cheese Spread of course!

For the seventh and final recipe, let’s enjoy a hearty Taco Soup – my mom’s recipe deliciously topped with Tillamook Cheese and sour cream.

INGREDIENTS

1 pound lean ground meat (beef or turkey)
1 large onion, chopped
2 cans black beans
1 can pinto beans
1 can black eyed peas
2 cans chopped tomatoes
2 cans “rotel” tomatoes
1 bag or box frozen corn
1 envelope taco seasoning mix (add another, if desired)
1 envelope ranch salad dressing mix
2 cups Tillamook Monterey Jack, shredded
Tillamook Sour Cream, as a topping

PREPARATION

Brown meat and onion together in a soup pot. Add all other ingredients (undrained) to the pot. Simmer until well mixed.

Serve the soup with shredded cheese and/or sour cream on top. Also serve with corn tortilla chips. This dish freezes well if you have leftovers!

Fun baseball fact: Babe Ruth, one of the most famous baseball players, used to place a (cabbage) leaf beneath his cap and change it every two innings. I wonder why he didn’t slice off some BABY Loaf and put that under his hat for good luck?

Well, that concludes our 7-recipe series! In case you want to go back and visit any favorites:

Game 1: Tillamook Seven Layer Dip
Game 2: Shepherd’s Pie topped with Cheddar Mashed Potatoes
Game 3: Tillamook Cheddar Beer Soup
Game 4: Savory Southwest Bread Pudding
Game 5: Tacoritos
Game 6: Tillamook Cheese and Beer Spread
Game 7: Taco Soup (see above)

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