It was the week before Christmas, grocery stores were slammed, and there's no way we were leaving the house. So whatever we were going to eat HAD to come from our pantry and fridge (cough! "fridges" cough!). Here's what we came up with ....
Fortunately we have been cooking a lot for ourselves and for some work stuff so there was a good bit of leftovers from which to choose:
- oven roasted red bliss potatoes (about 3 cups)
- fire roasted garlic (used about 1 heaping tablespoon)
- homemade queso dip (a little less than a cup)
- beef stock (about 2 cups)
I mixed it all up in a medium stock pot and seasoned it with smoked ghost chili pepper salt and black pepper. I let it all slow simmer for about 30 minutes.
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| We topped it with some Penzey's taco seasoning, Mexican crema, and some shredded Oaxaca cheese. |
Leftovers....they can rock.
