Zesty Potato Cheese Soup & Taco Puffs

Zesty Potato Cheese Soup:

3 cans cream of potato soup

2 cans evaporated milk (12 oz) reduced fat

3/4 C shredded cheddar cheese

3/4 C pepper jack cheese

1/2 of a bag with the REAL bacon pieces (like ones used in salads)

Combine the soups and milk in a large saucepan. Cook over medium heat for 5 minutes. Add in pepper jack cheese and continue to heat until it is melted. Add in bacon and heat for a couple more minutes. Sprinkle with cheese when serving.

I LOVED this recipe! I have been looking for a great recipe for potato soup. This one had a great kick to is (thanks for the pepper jack cheese), but was immensely scrumptious. It's so easy to make and yielded about 6 servings. AMAZING.

Taco Puffs:

1 lb ground beef (lowest in fat)

1/2 C chopped onion

1 envelope of taco seasoning (I made my own)

2 tubes (16.3 oz) refrigerated biscuits, low fat

2 C shredded cheddar cheese

The picture from the book.

How mine turned out.....Just as delicious though!

Brown beef and onion in a large skillet until the meat is cooked. Add seasoning and prepare according to package directions. Cool slightly. Flatten the biscuits  and place in a greased, large baking pan. Spoon meat mixture onto 8 flattened biscuits and top with cheese. Place the remaining flat biscuits on top and pinch edges to seal the taco puff. Back at 400 degrees for 15 minutes and until they are lightly golden. Yields 8 servings.

My husband started to hate taco night - I mean who does that? So easy and so yummy with all the toppings you can add to a taco. So I found this recipe and he LOVED it. Such a different way to incorporate tacos into your weekly menu and I think it would be fun for the kids to eat as well.